Garlic Roasted Chicken, Potatoes, and Onions

Step 1: Note: I like to use a whole chicken; but, any cuts will work. Bone in, skin on, seem to work best for this recipe. Also, I like to mix white and dark; but again, not necessary. You want 8-12 pieces of chicken. Also, something important to remember - is to have the chicken pieces approximately the same size, so they cook evenly. So, if using a whole chicken; cut the breasts in half. Also, try to use the same size potatoes so they also cook evenly.

Step 2: Dressing ... Add the olive oil and vinegar to a 13"x9" baking dish or casserole dish and mix to combine.

Step 3: Chicken, Potatoes, and Onions ... Add the chicken, potatoes, onions, garlic gloves (whole, but peeled), lemons, and thyme to the dish with the dressing; and, toss, making sure everything is coated well.

Step 4: Take a few minutes to arrange the dish. Meaning - the chicken should be skin side up; make sure the lemons are scattered throughout the dish; and, the same with the thyme sprigs and garlic. This way, the flavor will be distributed throughout the dish as it cooks. Then season with salt and pepper. There is a lot of seasoning in this dish; but chicken and potatoes need a quite a bit of seasoning. I use 1 1/2 teaspoon of salt, and the full teaspoon of pepper.

Step 5: Bake ... Uncovered, in a preheated 450 degree oven, middle shelf, for 45-50 minutes until golden brown; and, the potatoes are tender.

Step 6: Serve ... Right from the dish family style; or, transfer to a serving platter, and drizzle the pan drippings over the top. It is simple and rustic, but very delicious. The garlic roasts and gets really sweet - just 'mash,' and mix with the sauce and the potatoes - it is delicious. You can also squeeze the roasted lemons over the chicken as well. It's really great comfort food, ENJOY!