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Roasted Chicken Breasts with Carrots and Onions

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This easy weeknight chicken dish features the sweet flavors of roasted carrots, onions, and prunes.

Source: Everyday Food, November 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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156
  • fishface42
    16 JAN, 2013
    As follow-up on review that found it all dry, roast on a syl pad--keeps it all moist.
    Reply
  • Gail 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.
    Reply
  • dnagirl
    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.
    Reply
  • 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!!!
    Reply

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