FABIO'S EASY CHICKEN DINNER

Steps:

• Preheat oven to 350°F.
• Cut the potatoes in half.
• Cut the carrots into pieces about the same size as the halved potatoes.
• In a medium bowl, toss the vegetables with the 2 tablespoons of olive oil and salt and pepper to taste. Set aside while you prepare the chicken.
• Cut 2 thin slices of lemon, and cut the remaining lemon into 6 thick slices.
• Pull the oregano leaves from the stems and roughly chop them. Discard the stems.
• Pull the thyme leaves from the stems. Combine with the minced garlic, and discard the stems.
• Slide your finger under the chicken skin to separate the skin from the meat.
• Place one thin lemon slice under the skin of each chicken breast.
• Follow with the garlic-thyme mixture and then the oregano.
• Reposition the skin so that it's covering as much meat as possible.
• Drizzle each chicken breast with a little more olive oil. Season with a pinch of salt and pepper.
• On one side of a roasting pan, place the thick lemon slices side by side and touching.
• Place the chicken on the bed of lemon slices so that it does not touch the bottom of the pan.
• Add the prepared vegetables to the other side of the pan.
• Pour the chicken stock over the vegetables and around the chicken.
• Bake for 35 to 45 minutes, or until the chicken and vegetables are fully cooked.
• Let rest 10 mins before serving