My lemon tree us filled with yellow lemons, so they inspired me to try this recipe tonight for the first time! Recipe from Everyday Food Magazine.
1 whole chicken cut into pieces (tonight I’m using bone in, skin on breasts)
1 pound white new potatoes halved
1 large red onion cut into eighths
1 head garlic, cloves separated (I’ll probably use about 4 cloves)
6 sprigs thyme
1 lemon quartered (I’ll probably use at least 2!)
¼ c. extra-virgin olive oil
2 Rbs. Balsamic vinegar
Coarse salt and pepper
Oven to 450
Place everything in a 12x16 baking dish, toss to coat with the oil and vinegar. Roast until chicken is brown, about 50 minutes.