Split Breast Of Chicken With Roasted Carrots And Potatoes

1. 1

   Pre-heat the oven to 425u00b0F. Wash and pat dry the chicken breasts. Separate the skin from the meat to create a pocket.

2. 2

   Mince the rosemary. Add the rosemary to a small bowl along with the garlic, salt, pepper and olive oil. Stir to combine.

3. 3

   Use about 1/6th of the olive oil mixture under the skin of each breast. Rub another 1/6th on the outside of the skin. Sprinkle with additional salt and pepper if you wish.

4. 4

   Arrange the vegetables in the bottom of a roasting pan or casserole dish. Season with salt and pepper to taste. Place the chicken, skin side up, on top of the vegetables.

5. 5

   Roast for 30 minutes at 425u00b0F. Cover with foil and return to a 375u00b0F oven for another 20 - 30 minutes. (Always check the temperature of your chicken at the thickest part, it should read at least 180u00b0F)

6. 6

   Serve each person a breast, two carrots and four potato wedges. The liquid in the pan can be reduced and thickened slightly to be served as a gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.