Baked Chicken with Onions, Garlic & Thyme

This month's Everyday Food is chock full of great recipes! This one seemed perfect for a Sunday dinner. So, we invited the in-laws over, and enjoyed a nice Sunday chicken dinner.

Ingredients:

• 1 whole chicken (cut into 8 pieces)- I used 4 boneless, skinless chicken breasts
• 1 pound new white potatoes, cut in quarters
• 1 large red onion, cut into eighths
• 1 head garlic cloves, separated and left unpeeled
• 6 sprigs thyme
• 1 lemon, quartered
• 1/4 c evoo
• 2 tbsp balsamic vinegar
• coarse salt and pepper

Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme and lemon in a 12x16 inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

*If you are going to use boneless, skinless chicken like me, I'd suggest doubling the vinegar and oil and start checking it at 40 minutes instead of 50.