Poultry: Roast Chicken 14 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Poultry >> Roast Chicken 14


	Roast Chicken 14

		Roasted Chicken and Vegetables Yield: 2 servings 3/4 cup coarsely chopped red bell pepper 1/2 cup slivered fennel bulb 2 tablespoons chopped ripe olives 2 teaspoons chopped fresh rosemary 1-1/2 teaspoons olive oil 12 small unpeeled round red potatoes, quartered 3 large shallots, peeled and halved lengthwise 2 cloves garlic, crushed 2 teaspoons minced fresh sage 1/2 teaspoon coarsely ground pepper 1/4 teaspoon salt 1/4 teaspoon paprika 2 (4-ounce) skinned, boned chicken breast halves Vegetable cooking spray 1-1/2 teaspoons olive oil 2/3 cup low-sodium chicken broth Fresh rosemary sprigs (optional) Combine first 8 ingredients in a bowl; toss well, and set aside. Combine sage and next 3 ingredients; rub over both sides of chicken breasts. Coat a large ovenproof skillet with cooking spray; add 1-1/2 teaspoons oil, and place over medium-high heat until hot. Add chicken breasts; cook 1 minute on each side or until browned. Remove chicken breasts from skillet, and set aside. Remove skillet from heat. Add vegetable mixture to skillet; stir well. Return chicken breasts to skillet, nestling them into vegetables; bake, uncovered, at 450 deg for 20 minutes. Remove chicken breasts from skillet; stir vegetables, scraping bottom of skillet to loosen browned bits. Return chicken breasts to skillet; reduce oven temperature to 375 deg, and bake an additional 15 minutes. Place 1 chicken breast half and 1-1/3 cups vegetable mixture on each of 2 serving plates. Add chicken broth to skillet; bring to a boil over high heat, and cook 1 minute, scraping bottom of skillet to loosen browned bits. Spoon 3 tablespoons sauce over each serving. Garnish with rosemary, if desired. Yield: 2 servings.