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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Sunday, October 31, 2010

Roasted Chicken and Veggies

Doesn't this look delicious?? My mouth is watering just looking at the picture!  It was delicious and extremely easy, so even you people out there that don't think you can cook...you can do this!  I shared this meal with a good friend and sent Logan to class with a "to-go box".  We all 3 enjoyed it, it was a perfect fall meal.  The recipe calls for 6 cloves of garlic, which was delicious, but I would advise not to make this for a date unless you have an emergency toothbrush nearby.  I served this with couscous but you could serve it with rice, or just eat it as is if you want.  It will take about 45 minutes total to prepare, but it spends most of that time in the oven, so you can sit on the couch and enjoy your favorite show or do whatever you need to do.  The recipe calls for prunes, but since I only had a few I also added dried figs and it was SO good...you certainly don't have to do both but if you have them throw them both in.  And don't skip the dried fruit, I know it sounds weird, but it totally makes the dish!!!  
ENJOY!
Roasted Chicken Breasts with Carrots and Onion
4 bone in breast halves ( I used boneless, because it's what we had on hand)
1 lb carrots, peeled, halved lengthwise and cut diagonally
6 garlic cloves
1 med red onion, halved, cut into 1/2 in wedges
S&P
3/4 cup pitted prunes, quartered lengthwise
cous cous for serving (optional)

Preheat oven to 450.  Place chicken on rimmed baking sheet.  Arrange carrots, garlic and onion around chicken; season with S&P.  Roast for 10 min.  Toss prunes with the veggies.  Continue roasting until chicken is cooked through, about 15-20 min more.  


CousCous
2 cups couscous
S&P
2 T olive oil
2 1/2 cups boiling water

Put couscous, 1/2 tsp salt and 1/8 tsp pepper in a large bowl.  Add olive oil and stir with fork to coat evenly.
Stir on third of boiling water into couscous.  Cover remaining water to keep hot.
Press couscous gently with back of fork.  Cover with plastic wrap; let stand for 3 min.  Repeat with the remaining water in 2 additions.
Break up any clumps with fork or your fingers. 

Logan Rating: ***

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