Baked Chicken With Onions Potatoes Garlic And Thyme Recipe

Ingredients

1 Whole chicken (3-4 pounds) cut into 8 pieces and breasts halved crosswise (I used 4lbs drumsticks and thighs for $5.00)

1 LB new potatoes

1 Large red onion, cut into eighths (like moons with the end still attached so they stay together)

1 Head of garlic, cloves separated and left unpeeled

6-10 Sprigs of fresh Thyme

1 Lemon cut into sixths

1/4 C Extra-virgin olive oil

2-3 TBS Balsamic vinegar

Coarse salt and ground pepper

Preparation

Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon on a 12 x 16 inch roasting pan (I used a large cookie sheet). Whisk together oil and vinegar and drizzle over chicken and veggies. Toss to coat and season with salt and pepper. Roast skin side up until chicken is browned and cooked through, about 50 minutes.

CARROTS and PEAS WITH THYME In a large skillet, combine 1 1/2 LBS peeled carrots cut into 1/2 inch slices on diagonal, half a bag of frozen peas (or as much/little as you would like), 1 TBS butter, 4 sprigs of fresh thyme, and 1/2 C water. Season with course salt and pepper. Bring to a boil over high and cook, stirring occasionally, until all liquid is absorbed/evaporated and carrots are tender, not mushy, 7 to 9 minutes.