This is a great springtime recipe…even though we seemed to have skipped over spring this year… 😉
ROASTED CHICKEN AND VEGGIES
4 chicken quarters (bone in, thawed and rinsed clean)
Salt and pepper to taste
8 Yukon gold potatoes
1 bunch of scallions
2-3 handfuls baby carrots
1/4 cup chopped thyme
3-4 tablespoons olive oil
1. Preheat oven to 400 degrees. Place cleaned chicken in a roasting pan and season with salt and pepper. Bake for 20 minutes.
2. While your chicken is cooking, chop potatoes and scallions and mix with carrots, salt and pepper, and olive oil. Remove chicken from oven and add veggies to the roasting pan. Let chicken and veggies cook an additional 20 minutes, or until chicken is fully cooked and veggies are tender to the touch (the meat might be done before the veggies…if so simply remove the chicken).
3. Sprinkle with chopped thyme and enjoy!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.