Lemon Garlic One-Dish Chicken with Carrots and Potatoes is an easy and tasty dish that can be prepared ahead of time, making it the perfect weeknight meal.
- Eight chicken thighs (prefer bone-in and skin on but could be boneless and skinless)
- Six garlic cloves – minced
- Salt & Pepper
- Half a cup of olive oil
- Two sprigs of thyme
- One fresh lemon juiced
- Four Carrots
- Five Potatoes (red bliss or whatever is in season)
- One Large Yellow Onion
- One Cup White Dry Table Wine
In a Ziploc bag add chicken thighs, olive oil, salt and pepper to taste plus the cloves of garlic minced and juice of one fresh lemon.
Seal the bag and let it sit in the fridge until ready to cook. Marinate for at least two hours and up to overnight.
Rough chop peeled carrots and potatoes. Slice the onions.
Add potatoes, carrots and onions to a Pyrex dish.
Add the thyme to the contents of the Ziploc bag and pour all on top of the carrots, potatoes and onions.
Add a cup of dry white table wine.
Bake at 400-degrees for 40 minutes.