Roasted Chicken with Vegetables

This is one of the easiest and healthiest meals imaginable and one of my favorites. Mix up the veggies for variety.

5 to 6 baby small red potatoes
3 large carrots
2 sweet potatoes
½ yellow onion
2 tablespoons extra virgin olive oil, plus more for drizzling
sea salt
3 chicken breast halves, skinless

Preheat oven to 350°F. Use a oven safe glass pan, drizzle olive oil on the bottom before placing the chicken on top. Peel and cut the potatoes and sweet potatoes in quarters. Cut the carrots into pieces about the same size as the other vegetables. Drizzle each chicken breast with a little more olive oil; season with a sea salt and garlic salt or minced onion.

Add the vegetables on top of the chicken. Drizzle olive oil over everything and add sea salt to taste. Cover with foil. Bake for about an hour or until the chicken and vegetables are fully cooked. Let rest for 10 minutes before serving.



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