This is a one-pot meal that takes just minutes to prepare and about an hour to bake. Great for a Sunday dinner and for leftovers during the week.
1 cup chicken broth
½ cup fresh lemon juice
2 teaspoons dried (or 2 tablespoons fresh) thyme
3 tablespoons olive oil
¼ teaspoon salt
Freshly-ground black pepper, to taste
2 ½ pounds all-purpose potatoes, peeled and cubed
4 onions, coarsely chopped
8 (about 3 ounces each) skinless, boneless chicken breast halves
Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking dish with non-stick spray. Combine the broth, lemon juice, thyme, oil, salt, and pepper in a large bowl. Add the potatoes and onions, toss to coat. With a slotted spoon, transfer the vegetables to the baking dish. Add the chicken to the broth mixture, toss to coat. Transfer the chicken to the baking dish, arranging the chicken and vegetables in a single layer; pour the broth mixture over all. Cover with foil.
Roast 30 minutes, turning the chicken occasionally, until the juices run pink when the chicken is pierced with a fork. Remove the foil and roast 30 minutes more, until the vegetables are golden and the juices run clear when the chicken is pierced with a fork. Serves eight.
