Sometimes there's just nothing that will satisfy a craving for roasted meat and potatoes like, well ... roasted meat and potatoes. This dish is full of flavor and is so incredibly simple to make. Thyme, lemon, onions and a little white wine (chicken stock can be substituted) come together with a basic vinaigrette to beautifully and deliciously season the chicken and potatoes.
Everything cooks in one baking dish. Your complete meal is ready to go without dirtying a ton of dishes. We like this with a salad or some steamed green beans.
I like to use two or three large skin-on/bone-in chicken breasts (that I halve) for this. But, you can cut up a whole chicken or utilize bone-in/skin-on thighs. (I wouldn't recommend skinless and boneless unless you want dry meat.)
Yields 4 - 6 servings (depending on how many chicken pieces you use)
