This easy baked chicken thighs with vegetables is super juicy ... In a medium bowl mix 4 tablespoons olive oil, garlic, thyme ...

These weeknight-friendly, crisp-skinned chicken thighs are baked with roasted lemon, garlic, and thyme. The drippings are then transformed into a luscious pan sauce. Get the recipe This classic ...

Finely chop thyme and ... Arrange chicken thighs in the center of the baking sheet and drizzle with remaining olive oil. Arrange sweet potato and brussels sprouts around it: roast 15 minutes.

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

Pat chicken skin dry with paper towels. Generously season chicken cavity with salt and pepper. Add lemon quarters and thyme sprigs to ... Place in centre of oven and roast, uncovered, for 20 ...

Add the lemon slices, thyme and sage leaves and mix well. Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Raise the heat (but be careful not to burn the onions ...

Roast until figs and grapes are slightly caramelized and chicken skin is deep mahogany in color, 15 minutes. Season with salt and pepper to taste. Garnish with chopped thyme.

Use apple juice or water with a squeeze of lemon juice instead of ... Heat the oven to 190C. Put the chicken, onions, garlic, plums, rosé and thyme in a large roasting dish and mix well (use ...