One Pan Chicken = Awesome

Yesterday, I was looking for an EASY and TASTY dinner option that did not require a trip to the grocery store.  Rachel Ray's "one pan chicken" fit the ticket.

Here's the original recipe. 

Here is what I did to make it "my own"...
Ingredients:
- 3 large boneless chicken breasts
- "Large" teaspoon of minced garlic
- Entire yellow onion (Barry requested more, but I think this was plenty)
- Handful of mini carrots (cut in 1/2) - wish I would have added more
- Handful of celery slices
- 5 yellow potatoes (sliced as Rachel Ray recommended)
- Thyme springs and ground thyme
- Olive oil
- Salt/Peppter

Directions - Just as Rachel recommended:

1. Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

This dinner was so easy to make, tasty and on the healthy side of things. A five star meal and one that I'll replicate in the future.

I'll also be checking out more options from Rachel Ray's website.