Fabio's Easy Chicken Dinner

By rossboys

Fabio Viviani

Ingredients

• 12 to 14 baby red potatoes, cleaned
• 3 large carrots, peeled
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• kosher salt and fresh ground black pepper
• 2 lemons
• 3 sprigs fresh oregano
• 1 sprig fresh thyme
• 2 cloves garlic, minced
• 2 chicken breast halves, bone-in, skin-on
• 3/4 cup chicken broth

Preparation

Step 1

Preheat oven to 350°F.
Cut the potatoes in half.
Cut the carrots into pieces about the same size as the halved potatoes.
In a medium bowl, toss the vegetables with the 2 tablespoons of olive oil and salt and pepper to taste. Set aside while you prepare the chicken.
Cut 2 thin slices of lemon, and cut the remaining lemon into 6 thick slices.
Pull the oregano leaves from the stems and roughly chop them. Discard the stems.
Pull the thyme leaves from the stems. Combine with the minced garlic, and discard the stems.
Slide your finger under the chicken skin to separate the skin from the meat.
Place one thin lemon slice under the skin of each chicken breast.
Follow with the garlic-thyme mixture and then the oregano.
Reposition the skin so that it's covering as much meat as possible.
Drizzle each chicken breast with a little more olive oil. Season with a pinch of salt and pepper.
On one side of a roasting pan, place the thick lemon slices side by side and touching.
Place the chicken on the bed of lemon slices so that it does not touch the bottom of the pan.
Add the prepared vegetables to the other side of the pan.
Pour the chicken stock over the vegetables and around the chicken.
Bake for 35 to 45 minutes, or until the chicken and vegetables are fully cooked.
Let rest for 10 minutes before serving.