Preheat oven to 450 degrees.
Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-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.
In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 436 (60%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 12g|
|Cholesterol 172.5mg||53 %|
|Sodium 754.7mg||26 %|
|Potassium 1004.9mg||26 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 21.5g|
|Protein 45.7g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 722
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