ROASTED CHICKEN BREASTS WITH CARROTS AND ONIONS

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Roasted Chicken Breasts with Carrots and Onions image

This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise. Cut on the diagonal into 1/2-inch chunks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 7

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

Steps:

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

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