Chicken with garlic roasted vegetables

1. Preheat the oven to 200°C (th. 6/7).

2. Peel the potatoes and carrots and slice. Cut the head of garlic in half the width. Do not peel the cloves.

3. Oiled a baking dish and place the vegetables. Add the garlic. Brush the chicken with oil and place over the vegetables. Sprinkle with thyme.

4. Pour the vegetable stock into the bottom of the dish. Salt and ground pepper.

5. Bake and roast for 45 minutes. Baste the chicken regularly with the cooking juices. Add a little water if needed in the bottom half of the baking dish. Serve warm.

Photo credit: Sucré Salé