Sunday, November 18, 2012

Easier Roast Chicken and Vegetables

8-12 boneless skinless chicken breast tenders
4 medium potatoes, cut into med. size chunks
6 carrots, cut into med. sized slices
1 small onion, chopped
Safflower oil
Extra virgin olive oil

Preheat oven to 400 degrees. Toss potato and carrot pieces with oils and salt and pepper. Place in an 9 x 13 baking dish and bake for 30 minutes.

Submerge chicken tenders in salted water and refrigerate for at least 5 minutes. Then, drain tenders and toss with oils and pepper. Return to refrigerator.

When the vegetables have cooked for 30 minutes, remove baking dish from oven, add onions and toss vegetables to coat with oil. Place chicken tenders on top of the vegetables in a single later and return the dish to the oven. Reduce heat to 375 degrees and bake for an additional 30 minutes. Toss chicken and vegetables to coat with oils and seasonings. Serves 4.

~ This is an easier version of roasted whole chicken with vegetables. It is not as good as roasting the whole bird, but it is pretty close. ~