Lemon Thyme Chicken

1 lg. onion
2 tbsp. olive oil
1 tbsp. dijon mustard
1 tbsp. dried thyme
1 tsp. freshly ground pepper
1 tbsp. Worcestershire sauce
2 lemons; 1 quartered, 1 cut in half
1/4 c. white wine
1 (4-pound) chicken, cut up
1 c. baby carrots
3 small potatoes, quartered
3 celery stalks, quartered
10 garlic cloves, whole

Peel and cut onion into quarters and put into a freezer bag with the oil, mustard, dried thyme, pepper, worcestershire sauce, wine, and quartered lemon. Squeeze halfed lemon into bag and discard rinds. Mix ingredients together then add chicken pieces. Leave to marinate in the refridgerator overnight or up to 2 days.

Preheat oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.

Place cut up veggies into roasting pan and toss with salt and pepper to taste. Place chicken on top of veggies and pour marinade over chicken. Top with a little more salt and pepper to taste. Place roasting pan in the oven for 1 hour and 15 minutes. Basting when needed.

Number of Servings: 6

Recipe submitted by SparkPeople user LEDANSER.