Roasted Chicken With Root Vegetables
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 chicken breasts, bone in skin on
- 4 yukon gold potatoes, peeled and chopped into 1 inch squares
- 1⁄2 butternut squash, peeled and chopped into 1 inch squares
- 4 carrots, peeled, trimmed and sliced in rounds
- 3 teaspoons fresh rosemary, chopped
- 1 leeks, trimmed, sliced and washed or 1/2 onion, sliced
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon garlic powder
- fresh ground pepper
- 4 tablespoons butter
directions
- Brine the chicken breasts the night or morning before cooking. Place ¼ Celsius salt and ½ Celsius sugar in a gallon size Ziploc bag. Put in 2 Celsius hot water out of the tap and swish around until dissolved. Put in the chicken breasts and fill with cold water. Seal and refrigerate for at least 4 hours or up to 48hrs.
- Preheat oven to 375 degrees.
- Put veggies in a lightly greased 9x13 pan and sprinkle with 2 teaspoons of the rosemary, salt and pepper. Cover and put into the oven for ½ hours.
- Make a compound butter by squishing the remaining1tsp. rosemary, garlic powder and butter together with a fork.
- Take out the chicken breasts and dry each one off with paper towel. DO NOT rinse them.
- At the top part of the breast peel the skin up so that there’s a pocket between the breast and the skin. Smoosh one Tbs. rosemary butter into this pocket. Repeat with each breast.
- Season breasts with salt and pepper and arrange them on top of the veggies. Put back in the oven uncovered for 35-45 minutes depending on how big they are.
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