Ingredients

The following ingredients have 16 Servings
  • 8 Chicken pieces (thighs and legs )
  • 2 cup Onions (sliced thinly)
  • 1 Lemon
  • 1 Garlic bulb (skin on)
  • 2 Potatoes
  • 2 Carrots
  • 1 tbsp Sweet paprika
  • 1 tsp Hot paprika
  • 1 tbsp Salt
  • 1 tsp Pepper
  • 2 tbsp Olive oil
  • 2 tbsp Melted butter
  • 1/2 tsp Thyme (dried)
  • 1 tsp Garlic (minced)
  • 1 tsp Dijon mustard (paste)

Instruction

  • Preheat oven at 200 C / 400 F.
  • Prepare baking pan – Line a 15 x 10 sheet pan with foil or parchment paper for easy clean-up.
  • Spray pan – Or spread the parchment or foil with oil.
  • Cut veggies – Wash, peel, and cut carrots into long thick strips, potatoes, and onions into round slices.
  • Season chicken – In a large bowl, season the chicken with salt and pepper.
  • Prepare marinade – In a small bowl, combine all the marinade ingredients – combine well with a whisk.
  • Spread over sheet pan – Place the chicken on the foil surrounded by the carrot, whole garlic cloves, and onion slices.
  • Coat everything – Pour the marinade over everything and toss to coat.
  • Bake – Roast in the oven on the middle rack for about 35 to 40 minutes. (if using a thermometer the internal temperature of the chicken should read 165F
  • Tips – If you like crisp potatoes, remove the chicken pieces and let the potatoes cook a while longer.
  • Rest – Let the chicken rest for at least 10 minutes before serving.