|Recipe from: joyouslydomestic|
Image Credit: Angela
Roasted Chicken and Potatoes
“Sometimes there's just nothing that will satisfy a craving for roasted meat and potatoes like, well ... roasted meat and potatoes.” Angela
2 - 3 pounds of chicken pieces (see recommendation above)
1 - 1 1/2 pound potatoes, cut into large chunks
1 - 2 onions, peeled and cut into large wedges
4 - 6 cloves of garlic, peeled and smashed
6 sprigs fresh thyme (or a pinch of dried thyme)
1 lemon, cut into 6 - 8 wedges
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup white wine or chicken stock
Salt, to taste
Pepper, to taste
Preheat oven to 425 degrees.
Place the potatoes, chicken, lemon wedges, garlic and onions in a roasting pan or baking
dish. (The size of the vessel needed will depend on how many chicken pieces you have, but
you'll want one on the larger side to ensure everything is spread out in an even layer for the
Combine the olive oil and vinegar in a small bowl.
Whisk to combine...
Yields 4 - 6 servings (depending on how many chicken pieces you use)
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