Weekend Cooking: Herb Roasted Chicken and Vegetables

August 28, 2016 Book Talk, Life Well Lived 8

slimmer the new mediterranean way to lose weightIt’s been a while since I’ve participated in Beth Fish Read’s Weekend Cooking, and I’ve been meaning to share this recipe from a favorite cookbook, Slimmer: The New Mediterranean Way to Lose Weight {reviewed here}.

This is a wonderful recipe using fresh vegetables and herbs from the garden. Plus, it’s a one-pot wonder, my favorite kind-of dish to cook! Also, gluten-free and dairy-free.

Herb Roasted Chicken and Vegetables

Ingredients

  • 2 medium skinless split chicken breasts
  • 4 sprigs of thyme
  • 4 sprigs of marjoram or oregano {either herb adds great flavor}
  • 2 plum tomatoes, sliced
  • 2 small red or yellow potatoes, cut into chunks
  • 1 large zucchini, trimmed and cut into 1-inch pieces
  • 2 small carrots, cut into 1/2-inch pieces
  • 1/2 pearl onions
  • 2 teaspoons olive oil
  • 2 teaspoons chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 425°
  2. Place the herb sprigs in a single layer in middle of medium-size casserole or large cast-iron pot. Cover the herbs with the sliced tomatoes and place the chicken breasts, already seasoned with salt and pepper, flesh side down on tomato and herb bed.
  3. In a large bowl, mix together chopped carrots, zucchini, potatoes and pearl onions with olive oil stirring well to coat.
  4. Spread vegetables in the dish surrounding the chicken and season with salt and pepper.
  5. Roast in the oven until the vegetables are tender and lightly browned and an instant-read thermometer inserted in the chicken breast reaches 165° F, about 30 minutes.
  6. To serve, transfer chicken to a dish, spoon the tomatoes and other vegetables over, and sprinkle with parsley.

[Tweet “Easy + Delicious One Pot Wonder: Chicken and Summer Vegetables 30 – Minute Meal”]

Side note ~ When I made this dish Friday night, I took lots of photos with the intent of sharing each step of the process here on the blog. And darn-it! wouldn’t you know, my computer is not reading the SD card!  Aargh! the frustrations of blogging and photography! Thank you for listening and allowing me a moment to “be real!”

Happy Weekend Friends!

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8 Responses to “Weekend Cooking: Herb Roasted Chicken and Vegetables”

  1. Beth F

    I love one-pot dishes too! And this sounds so easy and very healthy. I have some veggies to use up and 3 tomatoes … Guess what we’re eating tonight?

    • Stacy

      Did you get a chance to makes the roast chicken and vegetables? Did you love it? It’s a family favorite around here as we move towards a healthier diet. Now, if I can just convince the family one-pot wonder dishes are the way to go always…..well, if I’m cooking, at least!
      Stacy recently posted…Book Review: The InnocentsMy Profile

  2. Tina Culbertson

    You have me sold on this book, I will get it and make lots of recipes from it! We eat mostly a well balanced and healthy diet but I surely need to cut back on wine. In moderation, right 🙂

    • Stacy

      Wait, wine in moderation?!? I don’t remember seeing those words ANYwhere in the cookbook. . .of, course I might have sharpied phrases like that out! 😀

      This book was my first foray into healthier cooking and it’s been awesome! I”ve had it for 3 years now and the food-stained pages will attest to the fact I use this book a lot. I’d love to know what you think of it!
      Stacy recently posted…Book Review: The InnocentsMy Profile

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