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
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.