Lemon & thyme baked chicken with carrots
Background
This lemon & 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
- 8 baby carrots, trimmed
- 1 lemon
- 4 chicken thighs or drumsticks (or mixed)
- 4 sprigs of thyme
- 2 cloves of garlic
- Salt & pepper
- Approx. 1 Tbsp Olive oil
Instructions
- 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.
Categories
- Meal Type: - Everyday - Kids Food - Lunch - Main - Quick & Easy - Roast - Supper
- Cuisines: - Italian
- Occasions: - Easter - Mothers Day - Sunday Lunch
- Ingredients: - Chicken & Turkey - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Low Carb - Nut Free - Paleo - Sugar Free
- Skill Levels: - Easy
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