Roasted Chicken Breast with Root Vegetables
- Prep Time 0:15
- Cook Time 0:48
- 10 Comments
Yesterday, on my super cheap-o grocery shopping trip, I picked up a whole chicken breast (that means 2 chicken breasts, on the bone, skin-on) and some veggies to roast. The next 2 days are going to be super-busy for me, so this meal will be great to have on hand for at least 2 (more likely 3) meals. I’ll have it tonight, maybe with a little salad and some wine for dinner, tomorrow for lunch, over some greens and then again that evening for dinner, most likely in a sandwich, or wrap.
The parsley and chili flakes called for here can easily be swapped out for other herb/spice combos. Some that I like” fresh tarragon and cracked black pepper, thyme and lemon zest or Thai basil and orange zest. Regular potatoes, butternut squash, cubed pumpkin or parsnips would work well in addition to or in place of the listed veggies.
Note: Don’t forget to save the bare chicken carcass once you eat all the meat. It can be boiled with water, herbs, garlic and onions (peels and all!) to make fresh chicken stock.
- extra virgin olive oil Pantry
- 8 whole garlic cloves, smashed, ends removed Pantry
- 2 medium sweet potatoes (leave the skin on), cubed (about 2 1/2 cups cubed sweet potato) $1.50
- 2 carrots (leave the skin on), halved and quartered lengthwise, then cut into thirds $0.50 for a bunch
- 1 onion, halved short-ways and then quartered lengthwise $0.50
- 1 whole chicken breast (technically 2 breasts, still attached), skin and bones intact, rinsed and patted dry with paper towels $4
- 1/2 tsp each salt and pepper, plus more for the vegetables Pantry
- 1/2 tsp red chili flakes $1.50 for 1 oz.
- 1 handful fresh flat-leaf parsley leaves, chopped $1 for a bunch
Total Cost of Ingredients $9
Preheat oven to 375 degrees F.
Spread 1 tbsp olive oil in the bottom of a 7” x 11” baking dish and set aside.
Combine garlic cloves, sweet potatoes, carrots and onion in a large bowl. Drizzle with 2 tbsp olive oil and use hands or a wooden spoon to toss well, ensuring that all vegetables are well-coated with oil.
Place the chicken breast, skin-side-up in the center of the prepared baking pan. Pour a few teaspoons of olive oil into your hands and rub all over the chicken, making sure to gently push your fingers between the flesh and the skin covering the breast (note: this sentence helped me discover that it is near impossible to write about rubbing oil all over chicken breasts without sounding dirty). Sprinkle the top of the chicken liberally with the salt and pepper, as well as the chili flakes and parsley. Surround the chicken with the oil-coated vegetables with and cover tightly with aluminum foil.
Cook, covered for 30 minutes. Then uncover and cook for 15-18 minutes, or until skin is golden-brown and crispy.
Remove chicken from the oven and let rest for at least 5 minutes before carving. Serve hot.