One Pan Chicken and Vegetables

4 medium potatoes, sliced (no need to peel them)

6 carrots, peeled and sliced into 1/2-inch rounds

1 large onion, peeled and sliced

8 pieces of chicken, skin removed

1/2 cup water

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

Grated zest* of 1/2 lemon

Juice of 1/2 lemon

Preheat oven to 400 degrees.

Place the potatoes, carrots and onions in a baking pan large enough to hold the chicken in 1 layer. Put the chicken pieces on top of the vegetables.

Mix the water with the thyme, salt, pepper, lemon zest and lemon juice. Pour it over the chicken and vegetables.

Spoon any juices in the pan over the chicken once or twice during baking.

Bake for one hour or until the chicken is browned and tender and the vegetables are tender. Serves 6

*Tidbits for lemon zest:

Lemon and orange zest, the yellow and orange outer part of the skins, add flavor to foods. To remove the zest, rinse the lemon or orange under cold water and dry it. Then scrape the zest with a small grater or a small sharp knife.