Baked Chicken with Lemony Carrots and Garlic Potatoes
Ingredients (Serves 4):
1 kg chicken thighs, chicken breasts on the bone or drumsticks
500g carrots peeled and cut into batons
3 tbsp olive oil
a little soft butter
3 medium potatoes peeled and cut into slices
2-4 cloves of garlic peeled and finely sliced
2-3 sprigs of fresh rosemary and thyme or
1tsp mixed dried herbs
sea salt and black pepper
Preheat the oven to 200DegC/400DegF/Gas Mark 6
Smear an ovenproof dish liberally with the butter, layer the potatoes and garlic on the bottom of the dish and season well, then top with the carrots and slice one of the lemons in thin slices over the carrots. Add the herbs and drizzle with 2 tablespoons of olive oil and pour over 2 tablespoons of water.
Lay the chicken pieces skin-side down on top, squeeze the juice from the remaining lemon, season with salt and pepper, and drizzle over the remaining 1 tablespoon of olive oil.
Bake for 20-25 minutes in the oven and then turn over the chicken, spoon a little of the pan juices over them. Turn the oven down to 180 C /370 F /Gas Mark 4 and continue to cook for a further 25-30 minutes until the chicken is well browned and the potatoes cooked through.