Roasted Chicken Breasts with Carrots and Onion
A generous amount of carrots adds a sweet earthy taste to these chicken breasts. Using prunes lends additional rich flavor, and is a variation of popular Mediterranean dishes that combine poultry or meat with dried fruit.
Recipe information
Yield
serves 4
Ingredients
4 bone-in chicken breast halves (10 to 12 ounces each)
1 pound carrots, peeled, halved lengthwise, and cut diagonally into 1/2-inch chunks
6 garlic cloves, quartered
1 medium red onion, halved, cut into 1/2-inch wedges
Coarse salt and fresh ground pepper
3/4 cup pitted prunes, quartered lengthwise
Couscous, for serving (recipe page 359; optional)
Preparation
Step 1
Preheat the oven to 450°F. Place the chicken on a rimmed baking sheet. Arrange the carrots, garlic, and onion around the chicken; season the chicken and vegetables generously with salt and pepper. Roast for 10 minutes.
Step 2
Toss the prunes with the vegetables. Continue roasting until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes more. Serve the chicken and vegetables over the couscous, if desired.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
