Chicken Veggie Bake

Dish Size:
4 Quart
print this recipe
September 12, 2011

This is great weekday dish. Prepare this ahead of time and bake after a busy day.

Ingredients

  • 2 medium sweet potatoes, cut into small chunks
  • 2 medium white potatoes, cut into small chunks
  • 1 large onion, cut into wedges
  • 2 carrots, cut into 1″ slices
  • 2 celery ribs, sliced into 1/4″ pieces
  • 6 garlic gloves (not peeled)
  • 1 tsp. dry thyme(divided)
  • 1 tsp. rosemary (divided)
  • 1/2 cup white wine or chicken broth
  • 4 bone-in split chicken breasts
  • 1/4 cup olive oil (divided)

Directions

  1. Preheat oven to 375°F.
  2. Toss vegetables in 1/2 the olive oil, 1/2 the rosemary, and 1/2 the thyme.
  3. Place in 4-qt. temp-tations® baker.
  4. Sprinkle with 1 tsp. of kosher salt and 1/4 tsp. of pepper.
  5. Add white wine.
  6. Arrange chicken breasts on top and drizzle with remaining olive oil, thyme, and rosemary.
  7. Add salt & pepper.
  8. Cover with foil or Lid-It®, and bake for 30 minutes.
  9. Uncover and cook for 20 minutes more, or until chicken is brown, juices run clear, and veggies are tender.
Tell us what you think!
Disqus
comments powered by Disqus