We had a quick, and easy meal today. Noah loves loves loves chicken breasts so we can never go wrong with oven roasted chicken! Next week I’ll have to post about how we (read: Dylan) cooks whole chicken, it is delicious! This is a good alternative for those of us who don’t like working with meat on bones (guilty!).
Oven Roasted Chicken and Veggies
1-1.5lbs bone-less, skin-less chicken breasts.
1 1/2 cup chicken broth
5 carrots
2 parsnips
3-4 red potatoes
1 tsp sea salt (plus more for sprinkling the chicken if desired)
1/2 tsp black pepper
1 Tbs oregano
2 tsp onion powder
3 cloves garlic, smashed
Fresh rosemary or thyme (at least 3 sprigs)
Olive oil to brush the chicken with
Preheat oven to 400F degrees.
Peel carrots and parsnips, cut into half-inch thick pieces. Wash potatoes with warm water and dice into inch sized pieces (we like the skins and leave them on, the best nutrients are in the skins!). Place the veggies in a roasting pan. Add the smashed garlic cloves and sprigs of rosemary/thyme to the pan. Then sprinkle the veggies with oregano, salt, and onion powder. Pour chicken broth overtop of everything in the pan.
Nestle your chicken breasts breast side down on top of the veggies. Sprinkle with pepper and salt. Cover the pan with aluminum foil.
Bake in the oven for 30mins to allow the veggies to steam and cook properly, after 30mins remove the foil. Flip the chicken breasts over, brush with olive oil, and sprinkle more black pepper. Continue cooking for another 10-15 minutes uncovered to brown the chicken a little (this option can be skipped if you wish. It just won’t be ‘roasted’, but it will still be yummy! Just bake for a total of 40-45mins in a foil covered pan, be sure to check the chicken breasts and flip if necessary about halfway through).
Viola! Dinner is served. 🙂
I was very proud of Noah. Not only did he eat all his chicken, he ate a few bites of parsnip too! 😀
emilymostlyfree 