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food

Lemon Thyme Roasted Chicken and Vegetables

Ingredients

  • 8 to 10 pieces of your favorite cut of chicken, skin on, bone in
  • 1/2 pound Brussels sprouts, halved
  • 1/2 pound white sweet potatoes, quartered
  • 1/2 pound carrots, cut into large pieces
  • 1/2 onion, cut into large pieces
  • 2 lemons, 1 sliced and 1 juiced
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme, plus sprigs for garnish
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon fresh ground pepper

Steps

  1. Preheat oven to 400 degrees.
  2. Spray a 13 by 9-inch glass baking dish with cooking spray. Arrange chicken pieces skin side up, Brussels sprouts, potatoes, carrots, onion and lemon slices evenly in the pan.
  3. In a small bowl, whisk together lemon juice, olive oil, garlic, thyme, crushed red pepper flakes, salt and pepper. Pour mixture over chicken and vegetables, making sure everything is covered. Sprinkle generously with additional salt and pepper.
  4. Bake uncovered for about 1 hour, or until the chicken skin is crispy and potatoes are cooked through.