This one dish meal was delicious, easy, and worked perfect for us on a week night. Components of it were also enjoyed by the wee little miss, too.
1 whole chicken (3 to 3 1/2 lbs), cut into 8 pieces and breasts halved crosswise
1 lb 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 T. balsamic vinegar
coarse salt and ground pepper
Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme and lemon in 12 by 16 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.
Courtesy of Martha Stewart, Everyday Food October 2009 issue.
Enjoy!
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