Isn't it lovely??

Butter Roasted Chicken and Vegetables

Posted on Posted in Inspiration, Recipes

AKA: How I got my boyfriend to eat a whole lot of vegetables

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See look! Empty plate!
So, I’ve had this beautiful French recipe on my Pinterest for a few years now.  I always mean to try it, but something about it was intimidating.  Maybe it’s Frenchiness, maybe the term butter in the name, maybe the carrots.  I don’t know.  But for some reason, I noticed that I had all the ingredients for the recipe by chance in my fridge, even carrots and rosemary, which I usually hate.  I had previously used those in turkey burgers, which I will blog about once I get the recipe right.  I’m close, but they’re not perfect yet.

I took another look at this recipe and it just seemed fun.  Also, it seemed like a way I could sneak a variety of veggies into a seemingly protein-dominated dish.  The recipe is based off of Laura Calder’s Recipe from Cooking Channel, but I altered it a bit to fit my ingredients.  Enjoy!

INGREDIENTS (Serves Two)

Butter roasted chicken:

  • 2 chicken breasts
  • Fresh rosemary, chopped fine
  • Thyme, sage, tarragon, garlic powder
  • Salt and freshly ground black pepper
  • 2 T butter (don’t worry, most of it stays in the pan… if you let it), cut into small cubes

Roasted vegetables:

  • 6 small potatoes, peeled and cut into grins
  • 2 carrots, cut in half, then halved lengthwise
  • 1/2 large onion, large diced
  • 2 handfuls cherry tomatoes
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Garlic powder
  • Fresh rosemary, chopped fine
  • 1 T butter, cut into small cubes
DIRECTIONS

For the vegetables:

Heat the oven to 400 degrees F. Toss the vegetables with the olive oil, rosemary, garlic powder, and salt and pepper. Spread over a baking sheet covered in foil (easy cleanup!). Cut the butter into little pieces over top. Bake until tender and caramelized, about 1 hour, tossing occasionally.

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For the chicken: Heat the oven to 400 degrees F. Halve the chicken breasts horizontally, leaving one long side attached (like a butterfly).  Rub the inside of the chicken with all the spices, and any other spices you may like.  Fold the breast back to its original shape and season the outside with salt, pepper, and thyme.  Stuff the breasts with 1/4 of the butter each, place breasts in a cast iron pan, and place the rest of the butter on top of the breasts.

When the veggies are 30-35 minutes into cooking, put the chicken in the oven. Cook for about 20 minutes, flip and cook another 10 minutes, and then flip and cook another 5 minutes or until cooked through. Baste the chicken with the drippings every time the chicken is flipped.

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I wasn’t expecting anything special from the vegetables, but I tasted a carrot with trepidation as they finished roasting.  OH MY GOSH.  So good. Wow.  And I usually cringe at the sight of cooked carrots.  The veggies were so good that I figured I could add some more on the side, so I tossed some arugula in balsamic reduction, olive oil, salt and pepper.  Not only was it delicious, but it went perfectly with the roasted tomatoes.

Roasted chicken with vegetables | foodsciencenerd.com
Isn’t it lovely??

I plated most of the veggies with a chicken breast and salad.  Then, the best part- drizzle the buttery, chickeny pan drippings over the chicken and vegetables.  That really adds something special.  You can omit that part if you want to save calories, but, come on.  Just skip the cream in tomorrow’s coffee.  It’s worth it.

Yummy yummy drippings.
Yummy yummy drippings.

The review:  Deeeeelicious.  As juicy and savory as you’d expect.  My boyfriend ate the entire salad, veggies, chicken, and went back for more vegetables.  There were no leftovers.  None.  And it only took about 15 minutes of prep work, then everything just bakes and you can go do other stuff…

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P.S. Chef’s secret? The best part is the burnt onion pieces stuck to the pan that you get to eat during clean up.  They’re like fresher, butterier versions of those French’s onions that go on top of green bean casserole.

Roasted chicken with vegetables | foodsciencenerd.com
As I set the table, my boyfriend says “Oooo so fancy!”

Butter Roasted Chicken and Vegetables

Butter Roasted Chicken and Vegetables

Ingredients

    Butter roasted chicken:
  • 2 chicken breasts
  • Fresh rosemary, chopped fine
  • Thyme, sage, tarragon, garlic powder
  • Salt and freshly ground black pepper
  • 2 Tbsp butter (don't worry, most of it stays in the pan... if you let it), cut into small cubes
  • Roasted vegetables:
  • 6 small potatoes, peeled and cut into grins
  • 2 carrots, cut in half, then halved lengthwise
  • 1/2 large onion, large diced
  • 2 handfuls cherry tomatoes
  • 3 Tbsp olive oil
  • Salt and freshly ground black pepper
  • Garlic powder
  • Fresh rosemary, chopped fine
  • 1 Tbsp butter, cut into small cubes

Directions

    For the vegetables:
  1. Heat the oven to 400F. Toss the vegetables with the olive oil, rosemary, garlic powder, and salt and pepper.
  2. Spread over a baking sheet covered in foil. Cut the butter into little pieces over top. Bake until tender and caramelized, about 1 hour, tossing occasionally.
  3. For the chicken:
  4. Heat the oven to 400F.
  5. Halve the chicken breasts horizontally, leaving one long side attached (like a butterfly).
  6. Rub the inside of the chicken with all the spices, and any other spices you may like. Fold the breast back to its original shape and season the outside with salt, pepper, and thyme. Stuff the breasts with 1/4 of the butter each, place breasts in a cast iron pan, and place the rest of the butter on top of the breasts.
  7. When the veggies are 30-35 minutes into cooking, put the chicken in the oven. Cook for about 20 minutes, flip and cook another 10 minutes, and then flip and cook another 5 minutes or until cooked through. Baste the chicken with the drippings every time the chicken is flipped.
http://www.foodsciencenerd.com/butter-roasted-chicken-and-vegetables/

0 thoughts on “Butter Roasted Chicken and Vegetables

  1. Thanks for the great recipe. I can not wait to try it, and I am so glad you got your boy friend to eat the veggies. I bet his mom is happy! Well done!

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