MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Roasted Lemon Chicken Thighs & Vegetables
Categories: Poultry, Potatoes, Vegetables, Herbs
Yield: 4 Servings
4 Chicken thighs; bone-in
1 ts Thyme leaves
1/2 ts Kosher salt; divided
1/2 ts Fine ground black pepper;
- divided
3 tb Extra virgin olive oil
2 1/2 c Small red or Yukon Gold
- potatoes; quartered or halved
2 1/2 c Carrots; chopped
1/4 ts Smoked paprika (optional)
1 md Red onion; in wedges
1 Lemon; in 4 wedges
Set oven @ 450 F/232 C.
In a large bowl, stir together the thyme, 1/4 ts salt, 1/4 ts
ground black pepper, and 1 tb olive oil.
Add the potatoes and carrots and toss to coat. Spread the mixture
onto a rimmed baking pan.
In the same bowl, add the chicken and toss to coat. Place the
chicken thighs on top of the vegetable mixture and sprinkle evenly
with the paprika, if using. Nestle the onion and lemon wedges
around the mixture.
Roast, stirring the vegetables occasionally until they are tender,
and an instant-read thermometer inserted into the chicken reaches
165 F/74 C, about 30 minutes.
Recipe FROM:
https://blog.stewleonards.com
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