- Lemon 1 cut into slices
- Chicken parts 2 breasts, thighs, drumsticks, wings
- Olive OIl For Drizzling
- Salt and Pepper To taste
- Paprika 1 tsp.
- Small Red Potatoes 1 pound
- Carrots, Sliced in half lengthwise 4
- Thyme Sprigs 20 or so
- Rosemary Sprigs 2-3
- Parsley, chopped Garnish
I love to use fresh herbs. Some times I buy them at the Farmer’s Market, some times I grown my own (growing is not always successful for me). This year, my herbs are growing really well so I have quite a bit of Thyme and Rosemary.
I developed this recipe to use those herbs and included lemon, because I just love the flavor of lemon on my chicken. I also made this a one-pan recipe to minimize clean-up and allow the vegetables to absorb the flavor of the chicken.
Pre-heat over to 450 degrees.
On a large baking sheet with sides, arrange lemon slices as a bed on the sheet pan. Place chicken pieces on top of lemon, sticking to one half of the pan. On the other half, add the vegetables over the lemon slices. Drizzle oil over the chicken pieces and vegetables. Sprinkle with salt, pepper, paprika, thyme, and rosemary sprigs.
Roast until the chicken is cooked through, about 45 minutes. Discard the Rosemary, Thyme and lemon slices and place the chicken and vegetables on a serving platter.
Note: If vegetables are not cooked through, but the chicken is done. Remove chicken from pan, cover and set-aside and place vegetables back in the over until done.