Lemon-Oregano Chicken Roasted with Onion and Carrot

The days and nights may be long and cold in January, but I am treated many mornings to the most gorgeous sunrises! Each one is better than the last!

The days and nights may be long and cold in January, but I am treated many mornings to the most gorgeous sunrises, each one is better than the last!

Is there anything simpler to make on a Sunday evening than roasted chicken? Sprinkle with olive oil, salt and pepper, and pop it in the oven until it’s done? In my opinion, no! Sundays usually are roast days–pork, sometimes pot roast or a full chicken. Chicken tends to be the most popular, as it is relatively inexpensive and makes several meals, plus I boil the carcass for chicken broth. And this time of year, it’s wonderful to heat the house with the wonderful smells of something delicious in the oven. Sometimes I get the urge for chicken thighs, which are flavorful and cook quicker than a whole bird.

This recipe is from Lynn Rosetto Kasper and Sally Swift’s wonderful cookbook, The Splendid Table’s How to Eat Supper. I received it as a Christmas present a few years back and everything I’ve tried in here has been a success (see this recipe)–and I’ve made several things twice, a sure sign of a real success! This recipe is super easy, spread the chicken on a foil-lined cookie sheet, add the carrot and onion, oregano and lemon juice, and roast until done. The prep is so easy, you could even make this on a week night! A fancy meal with very little work–that’s my kind of supper!

Before.

Before.

After.

After.

Lemon-Oregano Chicken Roasted with Onion and Carrot

From The Splendid Table’s How to Eat Supper by Lynn Rosetto Kasper and Sally Swift

2 ½ to 3 pounds bone-in, skin-on chicken thighs (8 thighs; organic if possible)
2 thin-sliced medium carrots
1 coarse-chopped onion
1 thin-sliced small lemon
4 crushed garlic cloves

1. Turn the oven to 400° F. Arrange the chicken on a large, shallow roasting pan (a half-sheet pan is deal), and scatter all the ingredients over the chicken.

2. Sprinkle everything generously with olive oil, lemon juice, fresh oregano, salt, and fresh-ground black pepper.

3. Roast the chicken for 30 minutes. Baste with the pan juices, turn the chicken pieces over, and continue roasting for another 10 to 15 minutes, basing and turning occasionally. When the chicken reaches 170° F on an instant-reading thermometer, it is done. If you’d like, brown the chicken under the broiler.

4. Turn the contents of the pan into a big bowl. Adjust the seasonings. Serve hot.

Cook’s Note:
• The authors don’t note how much olive oil and oregano to use. I just estimate, a little drizzle of oil and some oregano. Note, I used dried and it was delicious, but fresh oregano would make it extra special.

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17 thoughts on “Lemon-Oregano Chicken Roasted with Onion and Carrot

  1. Well, HELLO! For once I actually think I could master one of your recipes (just need to get my translation tool F–> °C etc), normally I’m too intimated, but this one sounds as though even I can’t screw it up…. hooray! 🙂

  2. This one goes on my list. I make something similar with chicken thighs, carrots and large cracked green olives but like the look and can almost smell the lemon in this one.

  3. I’m going to get this ready and Paul will cook it tomorrow night…waiting for me when I get home from work. I’ll let you know if it looks as good as yours!

  4. It was delicious and easy. I did get it ready for Paul to pop in the oven but then we got sent home from work, so I got to see the dish to the end. I loved, and I mean, loved, the lemon. When I make this again I’ll add another just for ME to eat! I’m going to seek out the cookbook too Thanks Chris…

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