Sage can also be used instead thyme for a milder flavour or you can also use rosemary for a more intense flavour. Any green vegetable dish or salad pairs nicely with this meal. I usually serve green beans or peas for a more traditional dish.
The original recipe calls for a whole chicken that needs to be cut up, but I simply substituted cut up chicken legs and thighs to save on prep time. As for the potatoes, they can either be peeled, or just to keep things simple, leave the peel on.
My family enjoys this recipe whenever I make it. This is one of those recipes that is easy to make in a pinch, yet elegant enough to impress your guests without effort. Definitely a keeper in my book.
The best part about this recipe is that the clean up is a breeze afterwards. Have fun with this recipe and enjoy a longer evening for a change. :-)
Baked Chicken with Onions, Potatoes, Garlic, and Thyme
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Ingredients (serves 4)
- 4 chicken legs and 4 chicken thighs
- 1 pound white new potatoes, halved (quartered if large)
- 1 large red onion, cut into eighths
- 1 head garlic, cloves separated and left unpeeled
- 6 sprigs thyme
- 1 lemon, quartered
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Coarse salt and ground pepper
Instructions
Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.
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