| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound small red-skinned potatoes, quartered
- 2 medium carrots, cut into 1-inch pieces
- 2 stalks celery, peeled and cut into 1-inch pieces
- 1 medium red onion, cut into 1/2-inch wedges
- 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 3 bone-in, skin-on chicken breasts (about 1 3/4 pounds)
- 1 teaspoon poultry seasoning
- 1 lemon, halved
- 1/4 cup chopped fresh parsley
Instructions
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
Nutrition Facts
| Calories | 500 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 135 milligrams |
| Sodium | 670 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 4 grams |
| Protein | 47 grams |
| Sugar | 5 grams |
Reviews
I replaced the celery (which we don’t enjoy roasted) with sweet potatoes. I added a whole clove of garlic, peeled and sliced, and I used 4 TBSP of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, and a tsp of fresh thyme to liven up the veggies. Really good additions, and added some depth and more of a savory flavor to the recipe. That amount of olive oil is necessary with the high cooking temp and the duration of cooking.
For the chicken, I used boneless skinless, and after fork perforating, marinated them all day (I don’t love skinless – but it’s what I had, I wanted to put some fat back into them) (about 2TBSP of each olive oil and lemon, 1/2 tsp of salt and thyme, 1/4 teaspoon of pepper, onion powder and garlic powder) overnight. They were done in 20 minutes.
With my minor changes, we’ll be enjoying this over and over. I can see me adding quartered artichokes, broccoli and/or cauliflower florets, brussels sprouts, eggplant and mushrooms to this and ditching the chicken all together for our Meatless Monday nights. Everyone gobbled up the roasted veggies. They were definitely the stars of the show.