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Baked Chicken with Onions, Potatoes, Garlic, and Thyme

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

Source: Everyday Food, October 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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  • samibarqawi99
    11 MAY, 2017
    Made this recipe for the first time today. Used dry tarragon instead of fresh and it worked just fine. Be careful with dried herbs as they are usually quite potent. Also used chicken without the skin wand it worked lovely, just be careful it doesn't burn. Lovely!
    Reply
  • juliehuber@me.com
    2 FEB, 2017
    I've made this recipe 20+ times. My whole family loves it. It's a great weeknight dinner. I toss everything but the chicken in a big bowl with a portion of the olive oil/balsamic, plus salt and pepper. I place the mixture in a roast pan lined with parchment paper. Then I place the cut up chicken in the same bowl, add a little more of the olive oil/balsamic, plus salt and pepper. Place the chicken pieces into the pan and balance the mix of veggies around them. Drizzle the rest of the oil on top.
    Reply
  • Eat Only If Its Oh So Good
    16 APR, 2013
    Good and easy to prepare.
    Reply
  • rosasdolcevita
    15 MAR, 2013
    I made this tonight for my family and they loved it! The chicken was very moist and the potatoes were savoury an it was simple and quick to put together. I used 4 drumsticks and 4 thighs rather than a chicken, drizzled a bit more olive oil, and used thyme instead of rosemary (I think sage would work too). It was nice making a one pan meal - clean up was a breeze afterwards. Will definitely make again.
    Reply
  • AnneyZ
    6 JAN, 2013
    Love this recipe!! The chicken was moist and flavorful; the onions we lovely and soft; and the garlic -- yum!! Even my picky seven year old son loved it! Can't wait to make it again.
    Reply
  • 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.
    Reply
  • lasaunda
    16 JAN, 2010
    I made it with boneless chicken, but otherwise it was very good.
    Reply

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