Roasted chicken is one of tastiest and simple meals. There is really nothing more basic yet so mouthwatering. I came across this recipe using chicken breasts instead of a whole chicken, and some different vegetables and spices than I normally use in my traditional roast chicken. I so wish the hubs was home to enjoy this with us. He is
**This dish is more figure friendly than my whole roasted chicken. Of course it's not as decadent as whole roast chicken, but we're saving calories. It's Light and lovely!
Roasted Chicken breasts & Veggie feast in 1 pan:
4 boneless skinless chicken breasts
1/2 c. dry white wine (use what you drink)
1/4 c. extra virgin olive oil
2 t. dried oregano
2 garlic cloves, minced
1/2 t. kosher salt
1/4-1/2 t. crushed red hot pepper
9 little red potatoes or 4-5 russet, scrubbed and cut in quarters
3 large carrots, cut in 1/2" circles
1 T. extra virgin olive oil
4 ripe Roma tomatoes cut into 1/2" slices
2 onions, sliced 1/4" thick
1 t. kosher salt
freshly ground black pepper
fresh chopped parsley
Preheat your oven to 375. Get out your roasting pan out and put a little oil in the bottom.
Take out your chicken breasts and pound them to a quarter inch thickness. Get a glass 9x13 and mix the marinade-- wine, oil, oregano, garlic, salt, and red pepper and whisk it together. Add your pounded chicken to the marinade and refrigerate between 1-1 1/2 hours. No longer than 1 1/2 hours.
while your chicken marinates cut up your potatoes and carrots and toss with the oil. Place in roaster pan and put in preheated oven for 45 minutes covered with foil. Take the foil off and leave in another 15 minutes. Take out the roaster pan and add the tomatoes, onions, salt, and pepper and toss it together. Take your marinated chicken and place on top of the veggies. Pour the marinade from the chicken over all. Place back in the oven for 25 minutes or until the chicken is done. Sprinkle with parsley and serve. I served it with a salad and crusty bread. . .really good.