ROASTED CHICKEN BREASTS WITH CARROTS AND ONION

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Roasted Chicken Breasts with Carrots and Onion image

Categories     Chicken     Onion     Roast     Carrot

Yield serves 4

Number Of Ingredients 7

4 bone-in chicken breast halves (10 to 12 ounces each)
1 pound carrots, peeled, halved lengthwise, and cut diagonally into 1/2-inch chunks
6 garlic cloves, quartered
1 medium red onion, halved, cut into 1/2-inch wedges
Coarse salt and fresh ground pepper
3/4 cup pitted prunes, quartered lengthwise
Couscous, for serving (recipe page 359; optional)

Steps:

  • Preheat the oven to 450°F. Place the chicken on a rimmed baking sheet. Arrange the carrots, garlic, and onion around the chicken; season the chicken and vegetables generously with salt and pepper. Roast for 10 minutes.
  • Toss the prunes with the vegetables. Continue roasting until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes more. Serve the chicken and vegetables over the couscous, if desired.

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