Lemon and thyme baked chicken with carrots
This lemon and thyme baked chicken with carrots is perfect for family meals – both kids and adults seem to love them! I made it with baby carrots, but you can also use normal carrots, cut into thick strips – you’ll need about 2 medium ones. This recipe is enough for 2 adults or 4 kids. Serve it with green salad/ steamed veggies and a mash.
Ingredients
Method
- Preheat the oven to 180°C.
- Lay the carrots in a baking dish.
- Cut the lemon into 1 cm thick rings and put these on top of the carrots.
- Lay 3 sprigs of thyme on the lemon rings. Put the chicken on top.
- Cut the garlic into thick slices. Make a couple of incisions in each chicken leg and push a piece of garlic into them. Scatter any remaining garlic around the chicken.
- Season with salt and pepper and sprinkle the leaves of the remaining thyme all over.
- Drizzle with olive oil, then bake for 35-40 minutes until golden, turning once.
- Serve with sides dishes of your choice and pour the cooking juices over the chicken.