Baked Chicken with Onions, Potatoes, Garlic and Thyme

This recipe came at the end of a week with very good meals. I was excited about it because it contained everything in one dish but I wasn't expecting it to be my favorite dish of the week!

I loved how all of the flavors mixed together. The lemon and thyme was my favorite combo but I liked how there was a bit of garlic and balsamic vinegar in every bite as well. This is definitely a make-again for us!

Baked Chicken with Onions, Potatoes, Garlic, and Thyme

Source: slightly adapted from Proceed with Caution

4 boneless, skinless chicken breasts

1 lb red potatoes, quartered

1 large red onion, cut into eighths

1 head garlic, cloves separated and left unpeeled

6 sprigs thyme

1 lemon, quartered

1 lb baby carrots

1/4 cup extra-virgin olive oil

3 tbsp balsamic vinegar

salt and ground pepper

Preheat oven to 450º. Arrange chicken, potatoes, onion, carrots, garlic, thyme, an lemon in an 8x8 roasting pan.

In a small bowl, whisk together the oil and vinegar and drizzle over the chicken and vegetables. Toss to combine and season with salt and pepper. Roast until chicken is browned and cooked through, about 50 minutes.