Ingredients Meat & Poultry Chicken Chicken Breast Recipes Roasted Chicken Breasts with Carrots and Onions 3.2 (156) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 27, 2021 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 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. Ingredients 4 bone-in chicken breast halves (10 to 12 ounces each) 1 pound carrots, peeled, halved, and cut on the diagonal into ½-inch chunks 6 garlic cloves, quartered 1 medium red onion, halved, cut into ½-inch wedges coarse salt and ground pepper Coarse salt and ground pepper ¾ cup pitted prunes, quartered lengthwise Best Couscous, for serving, optional Directions 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. 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. Print