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Baked Chicken with Onions, Potatoes, Garlic, and Thyme

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    In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.
    Everyday Food, October 2009
    • Prep Time 10 minutes
    • Total Time 1 hour
    • Yield Serves 4
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    Ingredients

    • 1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
    • 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

    Directions

    1. 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.

    Cook's Note

    Using a cut-up chicken rather than a whole one makes it easy to serve. This recipe also works well with fresh rosemary instead of thyme.

    Recipe Reviews

    • MonkeyChicka
      19 Sep, 2010

      I love this recipe. Prep is fast and easy, and the chicken comes out moist and tasty, even the chicken breasts. I first used a dark roasting pan which burned many of the garlic cloves and potatoes. I switched to a pyrex glass dish and everything comes out perfectly. The balsamic vinegar was too sweet for my husband and me, so I switched to red wine vinegar and it's great. My friends tried this and they like it with the balsamic though.

    • lasaunda
      16 Jan, 2010

      I made it with boneless chicken, but otherwise it was very good.

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