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Tuesday, November 30, 2010

Recipe! Rustic Roasted Chicken and Vegetables

Some recipes require a great deal of love and devotion...hours can be spent between prepping the ingredients and cooking the food itself, hours replete with stirring and tasting and checking and adjusting before finally getting the desired result. I, for one, am not at all opposed to this sort of cooking, but that doesn't change the fact that sometimes, everyone just needs a break. 

Which is precisely why I created this recipe. It's simple, the prep work doesn't take a terribly long time, and it's the sort of rustic food that makes you feel warm inside when you eat it. If I could describe it briefly, I would say that it just feels like home.

I would suggest that you marinate your chicken breasts in olive oil, garlic, and salt, but this isn't a strictly necessary step and it's one I have often skipped when I threw this dish together at the last minute. Also, it makes fabulous leftovers. My taste-testers are very fond of this dish, and they all agree that it completely hits the spot. Great for cold winter nights and lazy summer evenings alike...try it tonight!Rustic Roasted Chicken and Vegetables

3 boneless skinless chicken breasts, trimmed (adjust depending on how many you are feeding)
3 russet potatoes, cubed
3 medium yellow onions, sliced
3 carrots, sliced
4 T olive oil
2 t salt
3/4 t pepper
2 t garlic powder
1 t Worcestershire sauce
1 t dried parsley

Preheat oven to 400 F. Toss all ingredients in a 9x13 pyrex or similar dish, cover with foil and bake for approximately 30 minutes. Uncover and continue baking until all ingredients are beginning to brown. 

Simple, easy, delicious!

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