Thursday, December 11, 2008

Roasted Chicken and Vegetables

-Roast Chicken and Vegetables 006
I've been making this recipe for a few years now. It is the perfect roasted chicken and vegetables and it is healthy. I use boneless skinless chicken breasts and tons of veggies. By searing the chicken first it creates a delicious crust and the vegetables that are roasted with the chicken make a complete meal. No need to use any other pots or pans. Just one pan! I've made this recipe a lot of different ways. Usually, I put some red new potatoes in there but we're doing the South Beach diet so I left those out and I added a lot of other veggies tonight. It's a beautiful, colorful dish. I usually make this for 2 so that's how I've posted the recipe, but it can be easily doubled!
-Roast Chicken and Vegetables 005

Roasted Chicken and Vegetables

1 red bell pepper chopped in big chunks
4 large shallots sliced
1 fennel bulb sliced
1/2 pound asparagus cut in 2 inch pieces
10 ounces fresh spinach
1 pound cremini mushrooms, sliced
4 garlic cloves minced
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh basil
2 teaspoons extra virgin olive oil
2 boneless skinless chicken breasts
1/4 teaspoon paprika
2/3 cup chicken broth

Combine first 10 ingredients in a large bowl and toss with olive oil, salt and pepper. Set aside.

Combine paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper and season both sides of chicken. Add 2 teaspoons olive oil to a large skillet and sear chicken breasts about 2 minutes on each side. Remove chicken from pan and set aside. Add vegetable mixture to pan and saute for about 1 minute. Add the chicken breasts back to the skillet, nestling them into the veggies. Bake uncovered (make sure it is an oven proof skillet) at 450 degrees for 20 minutes. After 20 minutes remove chicken from skillet, stir veggies and scrap up any brown bits. Add the chicken back to the skillet and reduce the heat to 375 degrees and cook for another 15 minutes.

Remove the chicken and vegetables from skillet. Add the chicken broth to the pan; bring to a boil and scrap up the brown bits. Let the sauce simmer for about 5 minutes to reduce a little. Spoon the sauce over the chicken and veggies.


  1. And oh baby is it good!

  2. Ok, I've been wanting to make this since you posted. What is a fennel bulb and where can I find one??? Surely if you can find it in Waco I can find one in Houston!!!!

  3. I finally found a fennel, but had to hunt in a few stores for Shallots. As I was making it, I thought there is no way it would be worth all of the trips to different stores. Boy was I wrong. This is EXCELLENT! Quite possibly our favorite chicken dish so far! Thanks for sharing!

  4. We have a youth fundraiser dinner next Sunday and I need to bring some desserts. We're trying to get things that will feed a lot of people out of one dessert. Most of my favorite cake recipes are round layer cakes. Do you have any good recipes for larger desserts? I'm wanting something that is fairly cost efficient and different but fabulous...any ideas?


Thanks for stopping by and leaving a comment...I love to read what you have to say about my little blog!

Blogger Template By Designer Blogs