Thyme Baked Chicken & Red Potatoes

• 4 pounds Chicken Legs
• 2 pounds Red (New) Potatoes, Cut Into 1-inch Pieces
• 2 whole Large Yellow Onions, Cut Into Quarters
• 1/4 cups Margarine, Melted
• 2 cloves Garlic, Crushed
• 1 teaspoon Dried Thyme Leaves

1. 1.
2. Peheat oven to 375 degrees F. Rinse the chicken under cold water and pat dry.
3. 2.
4. Place chicken in a Dutch oven or roaster and bake uncovered for 45 minutes.
5. 3.
6. While the chicken is baking, cut the potatoes into 1-inch pieces and the onions into quarters; set aside.
7. 4.
8. Melt the margarine in a small bowl in the microwave.
9. 5.
10. Add the crushed garlic and dried thyme leaves and mix well.
11. 6.
12. When the timer sounds, pull the chicken out of the oven.
13. Rotate the chicken so that the bottom pieces are on top and the top pieces are moved to the bottom.
14. 7.
15. Pour the potatoes and onions over top of the chicken.
16. 8.
17. Pour the melted margarine mixture over the potatoes and onions.
18. 9.
19. Cover the Dutch oven or roaster with a lid or foil and bake for 60 minutes or until internal temperature of the thickest part of the drumstick reaches 165 degrees F and vegetables are soft.
20. Season with salt and enjoy!

chicken, red, yellow onions, margarine, garlic, thyme

Taken from tastykitchen.com/recipes/main-courses/thyme-baked-chicken-red-potatoes/ (may not work)