easy roasted chicken breasts

A trick to ensure healthy and fulfilling meals throughout the week is to steam, roast or bake meats and veggies on Sunday or Monday (this week). Throwing salads together, heating side dishes and even making completely different main dishes with your leftovers is super easy and not hard to transport to work or school.

So yesterday, that’s what I did. I steamed some broccoli and white asparagus, baked peanut butter and jelly bites (recipe was posted this morning here) and roasted up two chicken breasts with carrot, red pepper and cippolini onions. I don’t know what I did, but these came out so moist and flavorful that I was quite proud 🙂

I tweeted my accomplishment and Alex wanted the recipe so this is what I did…

Roasted Chicken Breasts (serves 2-4)

2 bone-in, skin-on chicken breasts

2 medium carrots, peeled and sliced into strips

1/4 red pepper, sliced

9 small cippolini onions, peeled (or 1/2 medium onion, sliced)

a small bunch of thyme

1 bay leaf

a generous squirt of lemon juice from half a lemon

Directions

1. Take out the chicken breasts and pat dry with paper towels. Keep them covered and dry while you prep the rest of the vegetables.

2. Preheat the oven to 350 degrees.

3. Place the red pepper slices on a baking sheet in one layer towards the center. Then put the carrot slices on top and the cippolini onions in between. Keep all of these towards the center in sort of a pile because this will be the bed for the chicken.

4. On top of the vegetables, place the thyme and bay leaf on top and squirt the whole thing with the juice from half a lemon.

5. Place the chicken breasts on top of the pile with a little space in between the breasts but trying to cover most of the vegetables.

6. Sprinkle and skin with salt and pepper.

7. Roast in the oven for about 30-35 minutes or until the juices run clear when cut into the thickest part of the breast.

8. Move the chicken onto another plate and cover with foil to rest for 15 minutes.

9. To make the gravy, remove the thyme and bay leaf and throw away. Add 1 cup of white wine, chicken broth, water or a combination of those to the roasting pan to loosen up the browned bits.

10. Pour the liquid and vegetables into a small saucepan and bring to a simmer. Simmer until it’s the consistency and flavor you desire.

11. Put the vegetables into another bowl and serve along side of the chicken and gravy.

Enjoy!

I know it looks hard or like a lot of steps, but it’s not too hard and it’ll serve one person many meals so it’s worth the time. Plus your apartment or house will smell amazing in the process 🙂

What’s your favorite way to have chicken? My favorite is roasted because it reminds me of when my mom used to make roasted chicken every Sunday.

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3 responses to “easy roasted chicken breasts

  1. This looks wonderful, I can practically smell it from the pics! Love cippolini onions, especially the balsamic marinated ones. Yum.

    • Oooo me too! There’s a farm stand that comes to campus every wednesday and last week they had cippolini onions so i couldn’t pass them up!

  2. this looks soooo good, but i could never handle a recipe like this – and thats why i went to school for pastry, lol

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