Roasted Chicken Breasts with Carrots and Onion

Name: Roasted Chicken Breasts with Carrots and Onion
Yield: serves 4
Ingredients: 4 bone-in chicken breast halves (10 to 12 ounces each); 1 pound carrots, peeled, halved lengthwise, and cut diagonally into 1/2-inch chunks; 6 garlic cloves, quartered; 1 medium red onion, halved, cut into 1/2-inch wedges; Coarse salt and fresh ground pepper; 3/4 cup pitted prunes, quartered lengthwise; Couscous, for serving (recipe page 359; optional)

December 14, 2011

A generous amount of carrots adds a sweet earthy taste to these chicken breasts. Using prunes lends additional rich flavor, and is a variation of popular Mediterranean dishes that combine poultry or meat with dried fruit.

Recipe notes

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