Chicken and Vegetables Roasted with Garlic: Gourmet Recipe

Ingredients:

• 4 chicken breasts, bone-in, skin-on
• 1 pound of carrots, peeled and cut into 1-inch slices
• 1 red onion, peeled and cut into 1-inch chunks
• 2 tablespoons of olive oil
• 1 tablespoon of minced garlic
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, toss carrots, red onion, garlic, olive oil, oregano, thyme, salt, and black pepper. Spread vegetables in an even layer in a roasting pan.
3. Season the chicken breasts with salt and black pepper and place them on top of the vegetables, skin-side up. Roast in the oven for 40-45 minutes or until the chicken is cooked through and the vegetables are tender.

Verdict:

This chicken and vegetable dish is packed with flavor thanks to the garlic, oregano, and thyme. The roasted vegetables add a hint of sweetness that pairs perfectly with the juicy chicken. Plus, it’s a one-pan meal that’s easy to prep and cook, making it perfect for a busy weeknight.

Serving Suggestions:

This dish pairs well with a side of mashed potatoes or a mixed green salad. You can also drizzle some balsamic glaze over the chicken for added sweetness. Leftovers can be stored in an airtight container in the fridge for up to 3 days.