Roasted Chicken With Root Vegetables Recipe

Name: Roasted Chicken With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, bone in skin on; 4 yukon gold potatoes, peeled and chopped into 1 inch squares; 12 butternut squash, peeled and chopped into 1 inch squares; 4 carrots, peeled, trimmed and sliced in rounds; 3 teaspoons fresh rosemary, chopped; 1 leeks, trimmed, sliced and washed or 12 onion, sliced; 1 ½ teaspoons salt; ½ teaspoon garlic powder; fresh ground pepper; 4 tablespoons butter

Servings: persons

1
Brine the chicken breasts the night or morning before cooking.
2
Place 1/4 Celsius salt and 1/2 Celsius sugar in a gallon size Ziploc bag.
3
Put in 2 Celsius hot water out of the tap and swish around until dissolved.
4
Put in the chicken breasts and fill with cold water.
5
Seal and refrigerate for at least 4 hours or up to 48hrs.
6
Preheat oven to 375 degrees.
7
Put veggies in a lightly greased 9x13 pan and sprinkle with 2 teaspoons of the rosemary, salt and pepper.
8
Cover and put into the oven for 1/2 hours.
9
Make a compound butter by squishing the remaining1tsp.
10
rosemary, garlic powder and butter together with a fork.
11
Take out the chicken breasts and dry each one off with paper towel.
12
DO NOT rinse them.
13
At the top part of the breast peel the skin up so that theres a pocket between the breast and the skin.
14
Smoosh one Tbs.
15
rosemary butter into this pocket.
16
Repeat with each breast.
17
Season breasts with salt and pepper and arrange them on top of the veggies.
18
Put back in the oven uncovered for 35-45 minutes depending on how big they are.

2550

kcal

Calories

259

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 chicken breasts, bone in skin on, 4 yukon gold potatoes, peeled and chopped into 1 inch squares, 12 butternut squash, peeled and chopped into 1 inch squares, 4 carrots, peeled, trimmed and sliced in rounds, and more.

Yes, Roasted Chicken With Root Vegetables 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.

That's it — enjoy your meal!

Roasted Chicken With Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions