Roasted Chicken With Root Vegetables |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is excellent and easy comfort food that is actually pretty healthy. 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:
1. Brine the chicken breasts the night or morning before cooking. Place 1/4 Celsius salt and 1/2 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.
2. Preheat oven to 375 degrees.
3. 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 1/2 hours.
4. Make a compound butter by squishing the remaining1tsp. rosemary, garlic powder and butter together with a fork.
5. Take out the chicken breasts and dry each one off with paper towel. DO NOT rinse them.
6. 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.
7. 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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