Photo Gallery
Kosher recipe: Roasted chicken breast with carrots and onions
Published: 01/27/2009 by Chef Mendy
Serves 4 - Prep time: 15 minutes 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 ½-inch wedges Coarse salt and fresh ground pepper ¾ cup pitted prunes quartered lengthwise Couscous, for serving (optional) DIRECTIONS 1) Preheat the oven to 450F. Place the chicken on a rimmed baking sheet. Arrange the carrots, garlic, and onion around the chicken; season the chiken and vegetables generously with salt and pepper. Roast for 10 minutes. 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. Total time: 45 minutes Live Eat Be Happy MB
