Thyme-Roasted Chicken and Carrots

cook 30 mins
  • 8 chicken thighs, about 100–125 g (3 1/2–4 oz) each
  • 2 large red onions, cut into wedges
  • 2 lemons, cut into wedges
  • 350 g (11 1/2 oz) baby chantenay carrots
  • 4 tablespoons olive oil
  • 6 tablespoons balsamic vinegar
  • 6 tablespoons thyme leaves
  • 300 ml (1/2 pint) hot chicken stock
  • pepper
  • crusty bread or mashed potatoes, to serve
  • Place the chicken thighs, onions, lemon wedges, carrots, oil, vinegar and thyme in a large bowl and toss together with plenty of pepper. Tip into a large, shallow baking dish and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes.
  • Pour in the stock, then return to the oven and cook for a further 10 minutes, or until the chicken is golden and cooked through. Serve with warm crusty bread to mop up the juices, or mashed potatoes, if liked.
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