Roasted Chicken Breast and Vegetables with Prunes Recipe

Name: Roasted Chicken Breast and Vegetables with Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 whole chicken breast, split; 1/2 teaspoon dried thyme leaves; 2 carrots, cut into 1/4-inch slices; 1 onion, cut into 1/2-inch wedges; three 1/4-inch-thick lemon slices; 6 pitted prunes; 2/3 cup low-salt chicken broth; 2 tablespoons dry white wine; 1 1/2 teaspoons all-purpose flour; 1 teaspoon minced fresh parsley leaves; Garnish: parsley sprigs

Servings: persons

1 tablespoon unsalted butter
1 whole chicken breast, split
1/2 teaspoon dried thyme leaves
2 carrots, cut into 1/4-inch slices
1 onion, cut into 1/2-inch wedges
three 1/4-inch-thick lemon slices
6 pitted prunes
2/3 cup low-salt chicken broth
2 tablespoons dry white wine
1 1/2 teaspoons all-purpose flour
1 teaspoon minced fresh parsley leaves
Garnish: parsley sprigs

1
Put butter in small flameproof roasting pan and put pan in oven.
2
Preheat oven to 450F.
3
Pat chicken dry and sprinkle with thyme and salt and pepper to taste.
4
Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken.
5
Season vegetables with salt.
6
Roast chicken and vegetables 10 minutes.
7
Turn chicken sides up and put 3 prunes under each half.
8
Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender.
9
Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter.
10
In measuring cup or small bowl stir together broth, wine, flour, and parsley.
11
Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly.
12
Pour sauce over chicken and vegetables and garnish with parsley sprigs.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 whole chicken breast, split, 1/2 teaspoon dried thyme leaves, 2 carrots, cut into 1/4-inch slices, and more.

Yes, Roasted Chicken Breast and Vegetables with Prunes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken Breast and Vegetables with Prunes

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