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Roasted Chicken de Belice

Boneless skinless chicken breasts or thighs

Red skinned potatoes

Parsnips

Large organic carrots

Sweet onions

∙ House Blend, Fresh Garlic, Roasted Garlic or Italian Blend EVOO

(Any of these will work great)

Fresh or frozen sweet corn

Frozen sweet peas

Hickory smoked sea salt

Freshly ground black pepper

Saute chicken in EVOO until just browned on both sides. Remove from pan.

Slice potatoes with skins on in thick slices.

Slice carrots in inch thick slices.

Peel and slice parsnips and onions in inch thick slices.

Drizzle olive oil in roasting pan just to coat and layer vegetables. Sprinkle corn and peas over layers and drizzle with plenty of EVOO.

Sprinkle with salt and pepper.

Place chicken on top of vegetables. Cover tightly with aluminum foil and bake in 375 oven for 1 to 1 1/2 hours.