Oven Roasted Carrots and Chicken
It is actually feeling like Fall here in Southern California, which is a relief after the hot summer we had. I was under the weather all week, and finally felt healthy enough to go out on a family outing the pumpkin patch. The oranges, browns and fading greens around the county are beautiful, and giving me inspiration for my cooking. I saw some vibrant, multi-colored carrots when I went to the grocery store, so I bought a bag and immediately knew that I was going to roast them. Root vegetable season is in full swing, so I am trying entirely new recipes I have never done before. This is a simple recipe with just a few ingredients, plus all the ingredients fit onto one baking sheet. For this meal, I made some pan roasted red potatoes, some roasted parsnips and roasted chicken. The bright colors of the carrots made this meal seem like the perfect segue into autumn.
6 whole carrots, peeled and chopped into 1/2 inch chunks
3 chicken breasts
3 tablespoons of olive oil
salt and pepper to taste
Pre-heat your oven to 425 degrees. Peel your carrots and chop into 1/2 chunks. Toss into a glass bowl, mix with 1 tablespoon of olive oil. Place the carrots on one half of a baking sheet, and sprinkle with salt and pepper to taste.
Trim any excess fat off the chicken breasts, pound flat to make sure the chicken is even thickness (I used a French rolling pin) and place on the pan with the carrots. Add the rest of the olive oil to the chicken and add salt and pepper to both sides.
Place into oven and bake for 25 minutes. Once cooked, allow the meat to rest for a few minutes and enjoy!
Bonus picture! My sister has a great property with chickens and a garden, so I save all my vegetable clippings and peels to give to her chickens or to add to the compost pile.