Chicken Carrots and Potato Bake

I love when I come up with a one pot meal that is delicious!! This is a great meal to make for the familia as it comes together in no time. It is a self contained meal but if you want to add some greens to the mix, serve a salad or like me- cook up some quick spinach.. will post the recipe for tomorrow…

• 3 to 4 medium yellow skinned potatoes, cut into wedges

Transfer the wedges to a medium saucepan. Top with water and bring to boil. Drain and let cool.

• 5 to 6 skinless bone in chicken thighs
• 2 cups baby carrots
• 1 large onion, sliced
• 4 garlic cloves
• 2 teaspoons coarse salt
• ½ cup fresh cilantro, chopped
• ¼ cup extra virgin olive oil
• Juice of half a lemon

Transfer the garlic cloves and salt to a mortar and pestle. Pound till smashed. Add the cilantro and continue to pound well. Slowly add the olive oil and lemon juice. Pound till a smooth paste is formed. Keep aside.

Transfer the chicken, carrots, onions and potatoes to a lined baking pan. Drizzle the cilantro paste and mix well. Add extra salt if needed.

Bake on 400 degrees F for 45 minutes to an hour or till the chicken is cooked through and the vegetables are golden brown. Serve immediately.