Quick Roast Chicken

• 8 None small chicken thigh cutlets, skin scored several times
• 1 tbsp vegetable or olive oil
• 3 None potatoes, peeled, cut into 1 inch pieces
• 1 None red onion, cut into wedges
• 1 bunch baby carrots, trimmed
• 1 None lemon, cut into wedges
• 6 sprigs lemon thyme, plus 2 tsp leaves extra finely chopped
• 2 oz instant chicken gravy powder
• 7 oz cooked green beans

1. Preheat oven to 425u0b0F. Line a large baking tray with parchment paper.
2. Heat oil in a large frying pan over medium heat. Cook chicken for 1 min per side, or until browned. Transfer to prepared tray.
3. Add potato to pan and cook for 3 mins, or until golden. Add to prepared tray along with onion, carrots and lemon wedges. Drizzle any oil left in frying pan over top. Add thyme sprigs and season. Bake, turning chicken and vegetable mixture halfway through cooking, for 15 mins, or until chicken is golden and cooked through.
4. Meanwhile, place gravy powder in a large heatproof container. Add 2 cups boiling water and whisk to combine. Stir in chopped thyme. Serve with chicken and green beans.

chicken thigh, vegetable, potatoes, red onion, baby carrots, lemon, lemon thyme, beans

Taken from recipes-plus.com/api/v2.0/recipes/32976 (may not work)