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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2004

Ingredients

  • 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

Directions

  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.

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.

Reviews Add a comment

  • 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