Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Lay the carrots in a baking dish.
  3. Cut the lemon into 1 cm thick rings and put these on top of the carrots.
  4. Lay 3 sprigs of thyme on the lemon rings. Put the chicken on top.
  5. 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.
  6. Season with salt and pepper and sprinkle the leaves of the remaining thyme all over.
  7. Drizzle with olive oil, then bake for 35-40 minutes until golden, turning once.
  8. Serve with sides dishes of your choice and pour the cooking juices over the chicken.