Makes: 8 servings

INGREDIENTS:

● 8 airline chicken breasts, skin on
● Kosher salt
● Freshly ground black pepper
● ½ large bunch fresh thyme
● 1 lemon, sliced thin
● 8 cloves garlic, sliced thinly
● 2 tbsp butter, melted
● 1 large yellow onion, thickly sliced
● 4 carrots cut into large chunks
● 1 bulbs of fennel, tops removed, and cut into wedges
● 1# Baby yukon gold potatoes, rinsed and cut in half only
● Olive oil

DIRECTIONS:

Preheat the oven to 425°F roast or 400°F Convection Roast (recommended). Pat the outside of chicken dry. Brush the outside of the chicken with the butter and sprinkle with salt and pepper. Place lemon slice, sprig or two of thyme and garlic slices on top of chicken breast. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, sprigs of thyme, and olive oil. Spread around the bottom of the
roasting pan and place the chicken on top.
Roast the chicken until the internal temperature reaches 163°F with probe, or until the juices run clear when you cut into . Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes while you make the sauce.