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Wednesday, March 15, 2017

Our Roasted Chicken Dinner

Roasted Chicken with Carrots and Potatoes

  2          each  lemons -- cut into slices
16          ounces  chicken breast half -- with skin and ribs
12          ounces  chicken thighs -- with skin and bone
  4          tablespoons  olive oil -- for drizzling
  4          tablespoons  salt and pepper -- divided
  1          tablespoon  paprika -- divided
  1          pound  new potatoes -- any larger ones halved
  4          each  carrots -- sliced in half lengthwise
10          each  fresh thyme
  2          each  fresh rosemary sprigs

Preheat the oven to 450 degrees F.

On a large baking sheet with sides, cover with foil, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them.

Drizzle with olive oil and season generously with salt and pepper.

Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet.

Add the potatoes and carrots cut-side down to the empty half of the sheet, top with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper.

Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.


Roast until the chicken is cooked through, about 40 minutes.


Discard the rosemary, thyme and lemon slices.

Remove the chicken and veggies from the sheet and serve.

Start to Finish Time: 1:30
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NOTES : I used one breast half and two thighs.

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