Sunday, April 27, 2014

Roast Lemon Chicken with Carrots and Onions

I really like chicken thighs. They're flavorful, versatile and inexpensive! This dish comes together pretty quickly and then the oven does all the work while you put your feet up and relax with a magazine for an hour.

Roast Lemon Chicken with Carrots and Onions

1 pkg boneless skinless chicken thighs
3 large carrots, peeled and cut in 1 inch chunks
1 large onion, peeled and cut in thick slices
6 cloves garlic, peeled and sliced thinly
salt and pepper
1 T dried rosemary
1 large lemon, cut in quarters

Preheat oven 325

In a large oven proof pan with lid, brown the chicken thighs in a little olive oil for about 5 minutes, turning midway. Then add the onion slices and stir the chicken and onion around for a couple minutes. Add the garlic and stir for about a minute. Add salt and pepper, the rosemary and squeeze each lemon quarter over it all and add the squeezed lemons to the pot. Put a lid on it and shove in the oven for an hour. (remove the lemons when you take the dish out of the oven)

I served this with oven roasted asparagus. Easy, healthful, and delicious.

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