Oven Roasted Chicken Breasts with Carrots
4 chicken breasts
1 pound baby carrots carrots
1 pound baby carrots carrots
1 large onion, quartered
2 tablespoons olive oil, divided
Seasonings: garlic powder, onion salt, pepper, salt, rosemary
2 tablespoons olive oil, divided
Seasonings: garlic powder, onion salt, pepper, salt, rosemary
Preheat oven to 400 degrees.
Place carrots and onions in the bottom of a 9x13 pan. Season with seasonings and olive oil. Mix well to coat vegetables.
Place carrots and onions in the bottom of a 9x13 pan. Season with seasonings and olive oil. Mix well to coat vegetables.
Then place chicken on top of carrots and onions. Sprinkle chicken with dried rosemary.
Roast until vegetables are knife tender and the chicken juices run clear, about 45 minutes.
Allow the chicken to set for 10 minutes before serving.
TIP: Below you will see that I drizzled balsamic vinegar over my chicken for a bolder flavor.
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