Thyme and Garlic Chicken
Tags: Chicken Dinner
Yield: 4
- 12 ounces tiny whole new potatoes, halved
- 1 cup baby carrots
- 1 medium red onion, cut into thin wedges
- 1/3 cup orange juice
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 1 1/2 teaspoons dried thyme, crushed
- 1/4 teaspoon salt
- 4 bone-in chicken breast halves (about 3 pounds total), skinned
- Preheat oven to 375°F.
- Place potatoes, carrots, red onion, orange juice, garlic, oil, thyme, and salt in a large resealable plastic bag. Seal bag; turn several times to combine.
- Using a slotted spoon, transfer vegetables to a shallow roasting pan (reserve bag and juices). Cover and bake for 10 minutes.
- Meanwhile, add chicken to bag with orange juice mixture. Seal bag; turn to coat chicken.
- Transfer chicken to roasting pan with vegetables.
- Bake, uncovered, for 55 to 65 minutes or until chicken is no longer pink (170°F) and vegetables are tender.
