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Roasted Chicken Breasts with Carrots and Onions

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.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Chicken Breasts with Carrots and Onions

Source: Everyday Food, November 2004


  • 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


  1. 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.

  2. 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.

Reviews (4)

  • erfisher 16 Jan, 2013

    As follow-up on review that found it all dry, roast on a syl pad--keeps it all moist.

  • g kanef 16 Sep, 2012

    Recipe is delicious except that the veggies started to stick to the baking sheet and some were getting a little burned. About 1/2 way through cooking I added a litte chicken stock to the baking sheet., about 1/4-1/2 cup. That helped the veggies not to stick and gave me a flavorful sauce for over the couscous.

  • dnagirl76 8 Feb, 2010

    this is tasty, but is there oil missing somewhere for the roasted vegetables, or is it that i used a boneless skinless chicken breast so there wasn't enough fat? either way, the veggies were a bit dry and the chicken was too. good flavors though.

  • camelliacottage 12 Apr, 2008

    This is a great recipe! I didn't have prunes first time I made it, so I used dried cranberries, and they are a delicious substitution. This is my 'go to' recipe for guests because I can do a nice fluffy rice, a pan of roast veggies, and this chicken and I have a wonderful meal that I didn't have to spend all afternoon standing over the stove to make. Love it!!!

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