Make this easy-to-prepare meal on a busy weeknight.
Author
Julie Gilbert
Ingredients
2 pounds bone-in chicken breasts
2 pounds bone-in chicken legs
4 large carrots
4 large yukon gold potatoes
1 small, chopped onion
6 cloves garlic, peeled
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon Herbamare or sea salt
freshly ground black pepper
4 tablespoons extra virgin olive oil
1 cup water (or chicken bone broth)
Directions
Preheat oven to 350 degrees F.
Arrange the chicken in a large baking dish (I use a 10x14-inch Pyrex baking dish or rimmed stainless steel sheet pan). You could also do this in two baking dishes if you do not own a large enough baking dish.
Cut the carrots in half lengthwise, and then cut into halves or thirds so you have 4-inch pieces. Slice the potatoes into thick rounds. Tuck the carrots and potatoes under and around the chicken.
Sprinkle everything with chopped fresh herbs, salt, and pepper. Then drizzle the chicken and vegetables with olive oil.
Lastly, pour the water or stock into one of the corners of the pan (so you don't wash the oil off of the chicken or veggies).
Roast for about 60 minutes or until chicken is cooked through (or internal temp reaches 165 degrees F).
Cut chicken meat from the bones and serve with pan juices. Place the potatoes and carrots into another bowl for serving.
