Recipe: Roasted Chicken, Potatoes, and Rainbow Veggies

Herbs and spices have the power to transform any ingredients from okay to exceptional.  And some pairings are a match made in heaven!  That is certainly the case in this roasted chicken, potatoes, and rainbow veggies meal.  Rosemary and potatoes roasting create a vibrant, aromatic allure, while thyme adds complexity to poultry, such as chicken and turkey.  A blend of dry herbs and spices pairs well with mixed vegetables, as the earthly, peppery, and slightly floral properties balance one another beautifully as they pair with the sweetness of roasted veggies.  Add a little salt, then sprinkle on these seasonings before cooking, and the flavors will blend flawlessly.  Not to mention, the foil steam pack keeps the chicken breasts perfectly juicy.  We can’t wait for you to dig in!

Roasted Chicken, Potatoes, and Rainbow Veggies

Serves 4

Ingredients:

• 1 pound fingerling potatoes, rinsed and sliced into 1/2″ rounds
• 4 Tbsp olive oil, divided
• 1.5 tsp salt, divided
• 1 tsp dried rosemary
• 4 boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 1 tsp thyme
• 1 small red onion, thinly sliced
• 3 C broccoli florets
• 1 yellow bell pepper, sliced 1/2″ thick
• 2 medium carrots, peeled and sliced 1/4″ thick
• 2 tsp seasoning blend of choice (such as Dash, savory salt-free, or a mix of your top 4-6 favorite individual spices)

Directions:

1. Preheat oven to 400°F.
2. To a large bowl, add sliced potatoes, 2 Tbsp olive oil, 1/2 tsp salt, and dried rosemary.  Toss gently to coat.  Transfer potatoes to an unlined baking tray and place in the oven to cook for about 35-40 minutes.
3. Tear 4 large pieces of aluminum foil to use with chicken for steam packs.  Place foil pieces onto a rimmed baking sheet.
4. Remove the chicken breasts from the packaging and pat them dry with paper towels.  Rub 1 Tbsp olive oil onto each side of chicken breasts, a scant teaspoon per chicken breast. Then divide 1 tsp salt between breasts, about 1/4 tsp each, on both sides of the chicken.
5. Place each breast onto a piece of foil, sprinkle with minced garlic and dried rosemary.  Fold the edges of the foil into a sealed pack for each chicken breast.
6. Place the chicken breasts in the oven and cook for about 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
7. In the same large bowl used for the potatoes, combine red onion, broccoli, bell pepper, and carrots with 1 Tbsp olive oil, 1/2 tsp salt, and seasoning blend.  Toss gently to combine.
8. Transfer veggies to a baking sheet (foil-lined, if preferred), ensuring they aren’t overlapping.
9. When there are about 16-18 minutes left on the timer for the potatoes and chicken, add the veggies to the oven to roast.  If a softer texture is desired, put them in for around 18 minutes or leave them in for a few more minutes after removing the chicken.
10. Remove roasted potatoes and chicken from the oven.  Unwrap foil packs and allow chicken to rest.  Divide potatoes between 4 plates.
11. Remove veggies from the oven and divide between 4 plates. Slice the chicken breasts and place one on each plate.

Tip: Consider garlic powder, onion powder, dried oregano, dried basil, dried parsley, sage, black pepper, cumin, cayenne, or any other herbs in your cupboard to craft your own fabulous blend.