This fabulously simple dish combines boneless chicken breasts, carrots and fresh thyme.

Serves 4


  • 6 carrots, halved
  • 1 pound red potatoes, peeled and cut into wedges
  • 1 onion, cut into wedges
  • 4 lemon slices
  • 3 1/2 Tbsp. olive oil
  • 4 thyme sprigs, plus 1 1/2 tsp. chopped fresh leaves
  • 4 chicken breast halves
  • 1/4 cup chicken stock
  • 3 Tbsp. lemon juice
  • 1 1/2 tsp. paprika, plus more to taste
  • Salt and pepper (to taste)


Active time: 25 minutes
Total time: 1 hour 25 minutes

Preheat oven to 400°. In a roasting pan, toss carrots, potatoes, onion and lemon slices in 2 Tbsp. olive oil; arrange in pan. Season with salt and pepper and scatter thyme sprigs on top. Roast until golden, about 45 minutes.

Nestle chicken breast halves in pan, drizzle with 1/2 Tbsp. olive oil and sprinkle with paprika, salt and pepper. Roast until golden, about 15 minutes.

Discard thyme sprigs; transfer contents of pan to a platter. Place pan on stove top and add chicken stock, lemon juice, thyme leaves, 1 Tbsp. olive oil and paprika. Bring to a boil. Season with salt and pepper to taste. Pour over chicken and serve.

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