Chicken with vegetables in a baking dish

Ingredients:

• 6 chicken thighs with skin and bones
• 1/4 cup olive oil
• 450 g new potatoes, peeled and cut into 2.5 cm pieces.
• 10 cloves of garlic
• 10 pearl onions
• 7 sprigs fresh thyme, leaves picked + 6 whole sprigs
• 2 parsnips, peeled and cut into 2.5cm pieces
• 1 lemon, thinly sliced
• Salt and ground black pepper

Preparation:

1. Preheat oven to 220°C. Sprinkle chicken thighs on both sides with 1 teaspoon coarse salt and 0.5 teaspoon black pepper.
2. Heat olive oil in a metal baking dish on the stovetop over medium-high heat. Place the chicken skin-side down and cook until golden brown, 4–5 minutes; transfer to a plate.
3. Add the potatoes, garlic, onion, thyme, parsnips, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper to the pan; stir. Cook until the vegetables are heated through and coated with oil, 2 minutes.
4. Place the chicken, skin side up, on top of the vegetables. Top with lemon wedges and thyme sprigs. Bake until the chicken is cooked through and the potatoes are tender, 35–40 minutes.