Baked Chicken, Lemony Carrots & Garlic Potatoes |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Perfect for a family meal, the chicken is baked on top of the potatoes and carrots for an easy but very tasty one dish meal. Ingredients:
2 1/4 lbs chicken thighs or 2 1/4 lbs chicken breasts, on the bone |
1 lb carrot, peeled and cut into batons |
3 tablespoons olive oil |
1/2 ounce butter |
3 medium potatoes, peeled and cut into 1/4in slices |
2 lemons |
2 -4 garlic cloves, peeled and finely sliced |
2 -3 sprigs fresh rosemary or 1 teaspoon dried herbs |
sea salt and black pepper |
Directions:
1. Preheat the oven to 400°F.
2. Smear an ovenproof dish liberally with the butter, layer the potatoes and garlic on the bottom of the dish and season well, then top with the carrots and slice one of the lemons in thin slices over the carrots. Add the herbs and drizzle with 2 tablespoons of olive oil and pour over 2 tablespoons of water.
3. Lay the chicken pieces skin-side down on top, squeeze the juice from the remaining lemon, season with salt and pepper, and drizzle over the remaining 1 tablespoon of olive oil.
4. Bake for 20-25 minutes in the oven and then turn over the chicken, spoon a little of the pan juices over them. Turn the oven down to 350F and continue to cook for a further 25-30 minutes until the chicken is well browned and the potatoes cooked through.
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