It’s only in the past couple of years that I’ve really gotten into roasting chicken. It’s the deliciousness and simplicity that has drawn me in. During my fat-free teen years, I detested any kind of chicken with skin. Now that I’ve lightened up a bit and gotten wiser, I realize how the skin can make chicken moist and flavorful. I don’t always eat the skin (a lot of the time I pick it off), but roasting with the skin on is wonderful!
One of the easiest meals I make is just tossing a whole cut-up chicken with some potatoes and veggies and sticking it in the oven. This dish makes the perfect showcase for the fresh produce summer has to offer. It’s very down-home and country. I recently served it with the mulit-colored green beans I purchased at the farmer’s market. If I was thinking ahead, I would have bought the potatoes and carrots from the market too. Next time!
Thyme and Garlic Roasted Chicken, Potatoes and Carrots
serves 6 – 8
Ingredients
2 1/2 to 3 pounds skin-on, bone-in chicken pieces
2 pounds red potatoes, rinsed, unpeeled, quartered
1 pound baby carrots
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Directions
- Heat oven to 425 degrees F. In a large roasting pan or rimmed baking pan, toss the chicken, potatoes and carrots with the garlic, oil, thyme, salt and pepper.
- Roast, turning the potatoes and carrots once, until the chicken is cooked through (internal temp of 165 degrees F) and vegetables are tender, about 40 to 45 minutes.
