It’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
- Preheat oven to 425°
- 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.
- In a large bowl, mix together chopped carrots, zucchini, potatoes and pearl onions with olive oil stirring well to coat.
- Spread vegetables in the dish surrounding the chicken and season with salt and pepper.
- 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.
- To serve, transfer chicken to a dish, spoon the tomatoes and other vegetables over, and sprinkle with parsley.
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!
