Lemon-Roasted Chicken and Vegetables

An easy one-dish supper: chicken, potatoes and carrots roast together with fresh herbs and slices of lemon. Serves 4.

1½ pounds fingerling or small potatoes, halved lengthwise, quartered if large
4–6 carrots, peeled and cut into bite-sized chunks
1 lemon, preferably Meyer lemon, cut in ½-inch-thick slices
2 tablespoons olive oil
¼ teaspoon salt
2 teaspoons thyme leaves, minced
1 (3- to 4-pound) chicken, cut in parts, or 3 pounds bone-in chicken thighs
¼ teaspoon salt
2 tablespoons olive oil

Preheat oven to 450°.

Toss potatoes, carrots, lemon, olive oil, salt, and thyme in a large bowl. Transfer to a roasting pan or large baking dish.

Put chicken parts in large bowl, add olive oil and toss to coat with oil and salt. Arrange parts on top of vegetables in 1 layer. Roast until chicken is cooked through, and skin is crisp, 35–45 minutes. If you want crisper skin, put the pan under the broiler for a few minutes until the skin is crisp and browned.