Roasted Garlic Chicken & Vegetables with Sage and Parsley
I'm so happy the West Chester Grower's Market is back in swing. Just look at these gorgeous vegetables! And so reasonably priced. Fresh, local, and cheap: the trifecta!!!
Baby red potatoes, fresh carrots, and sweet onions...oh and that's my parsley and sage I've been growing! But what to do with it all?
Chop up the herbs, and toss with olive oil, salt & pepper, of course! Ready for a nice roasting.
I had some pretty split chicken breasts from an Amish vendor. I left the skins on (they get so tasty with all the herbs and oil!) and seasoned the breasts with mashed garlic, salt, pepper, the chopped sage & parsley, and drizzled with olive oil. I added everything to a 9x13 glass pan and squeezed half a lemon on everything.
Roast on 400 degrees F until chicken is browned and veggies are tender. Toss veggies every 15 mins while baking.