Roasted Chicken with Potatoes Carrots and Rosemary, recipe below

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April 17-24th 2017
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April 15th-22nd 2018
A Week in Paris
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Roasted Chicken with Carrots and Potatoes

4 large chicken breasts on a whole chicken

2 pounds baking potatoes peeled and cut into 1 inch cubes

4 large carrots cut into matchsticks

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

Salt and pepper

Preheat oven to 400 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes and carrots in greased 9×13 baking dish.  Toss vegetables well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake vegetables uncovered for about 20 minutes.  Remove pan from oven and add chicken breasts.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.  If cooking a whole chicken, place chicken on top of raw vegetable, cook uncovered for 55 minutes.