This is a delicious winter dish. You can make this a one-pot meal by cooking it in a Dutch oven. Otherwise, use a large skillet and a 9 x 13 inch baking dish.
Roasted Chicken and Vegetables
8 oz chicken breasts
8 oz chicken thighs
2 cloves of garlic, minced
1 large onion, sliced
4 small red skinned potatoes, diced into 1 inch pieces
1 cup chopped carrots, 1 inch peices
1 cup chopped celery, 1 inch peices
1 large onion sliced
2 cups chicken broth
1 tsp spices, suggested: thyme, parsley, basil, oregano
Preheat the oven to 400 degrees F.
Fill either a skillet or dutch oven with a little bit of oil and sear the chicken breasts and thighs until the outsides are a nice crispy brown. Remove the chicken and set aside.
Add a little bit more oil to the pan and cook the garlic and onions until they become translucent. Add the chicken broth and spices. Use a wooden spoon to deglaze the bottom of the pan. Add the potatoes and cook for 10 minutes on medium heat. Add the carrots and celery and cook for another 7 minutes, stirring once in a while.
Place a layer of the vegetabes on the bottom of a baking dish. Add the chicken and the rest of the vegetables on top. Bake for 20 minutes.
Calories: 330 | Total Fat: 10g | Carbohydrate: 19g | Fiber: 3g | Protein: 40g
With assistance from nutrition intern Stephanie Leung.