Name: Baked Chicken with Cabbage, Carrots and Onions
Yield: 4
Ingredients: 4 chicken breast halves (bone-in, skin-on); 1 head cabbage, chopped; 1 large onion, cut into eighths; 1 lb bag of baby carrots; 1 tsp kosher salt, divided; 1 tsp black pepper, divided; 3 sprigs fresh rosemary, finely minced (2–3 teaspoons); 1 head garlic, cloves separated and left unpeeled (or 4–5 teaspoons minced garlic); 1 lemon, quartered; ¼ cup extra-virgin olive oil; 3 tbsp red wine vinegar

CategoryChicken Entrées

Yields4 Servings

4 chicken breast halves (bone-in, skin-on)

1 head cabbage, chopped

1 large onion, cut into eighths

1 lb bag of baby carrots

1 tsp kosher salt, divided

1 tsp black pepper, divided

3 sprigs fresh rosemary, finely minced (2–3 teaspoons)

1 head garlic, cloves separated and left unpeeled (or 4–5 teaspoons minced garlic)

1 lemon, quartered

¼ cup extra-virgin olive oil

3 tbsp red wine vinegar

Preheat oven to 450° F.

To a 12 x 16-inch glass dish or roasting pan, add chicken, cabbage, onion, and carrots. In a small bowl, mix together ½ t salt, ½ t pepper, and minced rosemary. Sprinkle over chicken and veggies. Toss well.

Arrange chicken so that it lies on top of veggies skin-side up. Also add garlic cloves and quartered lemon on top of veggies.

In another small bowl, use whisk to mix together oil, vinegar, and remaining ½ teaspoon salt and ½ teaspoon pepper. Drizzle over the chicken and veggies.

Roast in oven for 50 minutes. Chicken should be browned and cooked through. Vegetables should be tender. 50 Minutes

Alternatively

Consider roasting a whole chicken, instead of chicken breast halves.

Ingredients