Friday, March 13, 2009

Roast Chicken with Herbed Vegetables

Good Morning, Bloggers! Last night I made a Maria Original Recipe for supper... super easy, clean, and very tasty! Check out the recipe below... 

I have the day off today and I will be doing some cleaning and baking. I am planning on making Chocolate "No-Cook" Protein Bars - for Allan; Spreadable Olive Oil Butter - for Allan's toast in the morning; 2 alternate versions of Tra's Chocolate Pumpkin Protein Bars - one chocolate and one spice, I want to try something different than my usual Chocolate Banana Protein Muffins; non-fat plain Yogurt Cheese; Clean Carrot Cake Muffins - for fun; and Homemade Whole Grain Pizza Crust and Pizza Sauce - for Friday date night at home with Allan. Check back later today for some more recipes...

Roast Chicken with Herbed Vegetables

4 bone-in chicken breasts
2 garlic cloves, passed through garlic press
1 tbsp rosemary, crushed
1 tbsp poultry seasoning, crushed
1 tbsp extra virgin olive oil
½ tsp each sea salt and pepper
2 sweet potatoes, cubed
1 ½ summer squash, ½ inch slices
2 carrots, peeled and cut into ½ inch slices
½ lb green beans
1 ½ onion, ½ inch slices
6-8 garlic cloves, in paper

Preheat the oven to 425˚ F. Mist a large casserole or roasting pan with olive oil.

In a small bowl, combine the seasoning blend – garlic, rosemary, poultry seasoning, olive oil, sea salt and pepper; set aside. In a large bowl, combine vegetables – sweet potatoes, summer squash, carrots, green beans, onion, and garlic cloves. Place half of the seasoning blend into the bowl with the vegetables and stir to combine. Place vegetables into the prepared roasting pan.

Raw Veggies with Seasoning Blend

Lift up the skin of the chicken breasts and rub the remaining seasoning blend directly onto the meat. Fold the skin back down to cover the seasoning and meat. Place the chicken breasts in the roasting pan on top of the vegetables. Insert a meat thermometer into a meaty section of one of the chicken breasts.

Roast in the preheated oven for approximately 40-45 minutes or until the meat thermometer reads 165˚ F.

Let the meat rest for 5 minutes. Discard the skin of each chicken breast.

Serving Size
1 palm sized serving of chicken, without the skin, and two cupped handfuls of vegetables

Keep the chicken moist while roasting by leaving the skin on. To keep it lean, discard the skin before enjoying.


allanpeters said...

That was so good!

Anonymous said...

Definitely looking forward to hearing about your Fri cook fest. Please post your recipes or links. Your blog is a great help in clean eating/living.