To keep the guys happy every once in a while I make up a “Sunday Night Dinner” for them and if mid-week it is even better as a treat. The meat we eat isn’t a lot so I want it to be as enjoyable as I can make it. This recipe takes a long time but I thought it was worth it. The ratio of vegetables to meat was pretty high, not a bad thing 😉
Roasted Chicken Breasts with Vegetables
- 2 lbs red potatoes, thinly wedged
- 2 medium onions, peeled and cut into wedges, leaving the root ends attached
- 12 ounce bag frozen artichokes, quartered (preferably mostly thawed)
- 1 lemon, scrubbed, sliced and de-seeded
- ¼ cup extra virgin olive oil
- ½ tsp ground black pepper
- ¼ tsp kosher slat
- 4 sprigs fresh rosemary, leaves stripped off stems
- 1½ lbs boneless chicken breasts (3), all natural meat preferred
- Olive oil, pepper and salt
- 1 cup lower sodium chicken broth
Preheat the oven to 350° and place the rack in the middle of the oven.
In a large mixing bowl toss the vegetables gently with the oil, pepper and salt. Pour into a large roasting pan or baking dish.
Rinse the chicken and nestle on top of the vegetables. Drizzle more oil, pepper and a pinch of salt on each piece.
Place in the oven and bake for 45 minutes, take out and douse with the broth all over. Turn the oven to broil, put back in and broil for 5 minutes, or until the meat is golden on top.
Turn the oven back on to 350°, flip the meat over carefully and stir the vegetables well. Put back in the oven and bake for 30 minutes more, then turn to broil again and broil until the top of the chicken is also golden.
Serve immediately with a crusty loaf of bread for the broth.
Serves 3 to 4.