Sunday, August 28, 2016

Roasted Chicken Breasts with Potatoes and Carrots - Recipe

You may need more than one casserole dish or pan to make this recipe. It is a very basic, delicious, satisfying home cooked meal!

Sassy Wine Belly - Roasted Chicken Breasts with Potatoes and Carrots

  • Organic EVOO
  • 6 organic, free-range chicken breasts
  • 1 onion, sliced into 16 wedges
  • 8 red or Yukon Gold potatoes, scrubbed clean and quartered
  • 8 carrots, scrubbed clean and sliced into 1-inch pieces
  • 6 cloves of garlic, minced
  • sea salt to taste
  • freshly-ground pepper to taste
  • paprika for color

  1. Chop the vegetables, slice the onion, and mince the garlic
  2. Preheat the oven to 375°F
  3. Drizzle your casserole dishes or baking pans with EVOO
  4. Place the chicken breasts in the pan and sprinkle generously with salt, pepper, and paprika; flip each piece and repeat on the other side
  5. Place the onions around each chicken breast
  6. Place the carrots around each chicken breast on top of the onions
  7. Place the potatoes with the carrots and onions around the chicken
  8. Sprinkle the minced garlic evenly on top of all of the ingredients
  9. Drizzle all of the ingredients with EVOO and sprinkle the veggies with salt and pepper
  10. Place the pans into the preheated oven and bake for approximately 40 minutes. Check to see if the juices in the chicken run clear - if not, put the dish back into the oven and check again every five minutes until the juices run clear.
  11. When plating the food, remember to drizzle some of the olive oil/juices from the bottom of the pan onto the chicken and the vegetables

I've made this dish for some very picky eaters, and they have loved it! It's a keeper!

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