We love this dish when the weather won’t allow us to grill or we just want something familiar and comforting. This is a one pan dish to cook. Once it goes in the oven you can relax with a glass of wine for at least 20 minutes. The aroma in the kitchen and throughout the house is incredible. Even if you’re not hungry when you start this, you will be when it’s ready.
This is easily scalable, up or down. I’ve fixed it for myself, alone, and for 8 people. This recipe is for 2.
Prep time: 15 minutes. – Cooking time: 25 to 45 minutes
Ingredients
2 – chicken breasts, skin on, bone in
2 – medium potatoes (I like using red or golden best, and leave the skins on)
12 – baby carrots (slice the larger ones in half, lengthwise)
1 – Large sweet onion (vidalias are best)
Olive oil (virgin, extra virgin, infused, all have distinct flavors. Use what you like)
Garlic salt pepper mix (I make my own. See the Spices category for more.)
Paprika (sweet or smoked) Use smoked when you want to change the flavor slightly.
Making the garlic salt pepper mix is a Paula Dean recipe I’ve been using for years. Mix these together and keep this on the shelf for any recipe you like. I keep some in a spice jar with a shaker top and the bulk in an airtight storage container.
1 – C salt
½ – C black pepper
½ – C garlic powder
Making The Magic
Preheat your oven to 450°.
Slice potatoes into ¾ to 1 inch cubes.
Slice the onion into 1 to 1½ inch wedges and separate the layers.
Slice carrots lengthwise in half.
Toss all this into a large bowl and drizzle with olive oil of your choice. Use enough to thoroughly coat the veggies.
Season with garlic salt pepper mix, to taste. Toss again, until evenly coated.
Line a large, shallow baking pan with heavy duty aluminum foil. (I highly recommend this, or your comfort dish will be very discomforting for the one who has to clean up afterwards)
Evenly spread the coated veggies over the pan, leaving an opening for the chicken.
Toss the breasts into the bowel containing the remaining olive oil/seasoning mixture. Coat the skin side as much as possible and then place onto the baking pan. Sprinkle each piece of chicken with additional garlic salt pepper mix. Don’t be stingy with it. Sprinkle paprika over the chicken last.
Bake in the oven for at least 25 to 30 minutes. The larger the breasts, the longer the bake. Don’t worry if the veggies start to darken. The flavors only intensify as they do. Some of the onion may even burn a bit, but the flavor is awesome.
Variations to keep it new.
Add broccoli or replace carrots with broccoli the last 15 minutes of cooking.
Slice Brussel Sprouts in half and add that to the veggie mix.
Lay a few stalks of asparagus over the veggies for the last 15 minutes of cooking. Coat the asparagus with olive oil and lightly season.
Season the veggies with your favorite veggie seasoning and season the chicken with the garlic salt pepper mix and paprika. I’ve used Spike seasoning, Italian Seasoning mix, a Tuscan seasoning blend. The possibilities are endless, and it gives you some variations to keep it interesting.
Instead of chicken breasts, I’ve used chicken thighs and legs. More juice, richer flavor and the cooking time is a little shorter, 20 – 25 minutes.
Wines we love with this.
Dry Rose
Pinot Grigio
Sauvignon Blanc
Chardonnay
Italian Frascati
Leftovers
We almost always have leftover veggies. These are awesome when you add them to a “Breakfast Bowl”. I’ll put up a recipe with a few ideas for making these veggies a delicious way to kick up your start to the day.
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