Wednesday, March 4, 2009

Roasted Chicken and Veggies

This was a pretty easy dinner. I just threw together some baby carrots, potatoes, onions, garlic and chicken in a dish and baked it. Simple and good!

3 bone-in, skin-on chicken breasts
2 handfuls baby carrots
3 potatoes, cut in large pieces
2 onions, cut in large pieces
3 cloves garlic, crushed
about 1 cup chicken stock

I wanted to put something more than salt and pepper on the chicken so I found this:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

I also added olive oil to the rub to make it more of a paste

I rubbed the spice paste underneath the skin as well as on top, put everything in the dish and popped it in a 350 degree oven for about and hour and a half. I had it covered with foil for the first 40 minutes and then removed the foil, but I think if I would have just left the foil on, it wouldn't have taken so long. Either was pretty good.

1 comment:

Taryn said...

hmm- those veggies look fantastic. I love roasted veggies.