Martha Stewart's Roasted Chicken Breasts with Carrots, Onions & Prunes

Tonight’s menu consisted of dishes perfect for ringing in the Jewish New Year, Rosh Hashanah. I celebrate both Jewish and Christian holidays and therefore I get twice the number of delicious meals to savor each year. For Rosh Hashanah dessert I made Basic Cake Doughnuts with Classic Sugar Glaze and as a dinner side dish I made Food & Wine’s Potato Kugel. For my main dish, I served this simple roast chicken breast recipe that incorporates some nice Autumnal vegetables as well as prunes, a traditional ingredient for Rosh Hashanah.

Sharing the oven with the kugel ©EverydayCookingAdventures 2013

I was particularly happy that my main dish and side dish could share the oven together, although the potato kugel was started first in the oven by about 25 minutes. Everything came out really perfect. The chicken was cooked just right so it stayed really moist but was cooked nicely through. The carrots and onions were softened but not limp. And the prunes were sweet and easily chewable, not rock hard like I’ve had happen before when I baked them the entire time the meat and potatoes were in the oven for. This recipe was spot-on in every way. I would make this any day of the year and I hope you will try it too. Here’s my chicken with carrots and prunes:

Martha Stewart’s Roasted Chicken Breasts with Carrots, Onions & Prunes ©EverydayCookingAdventures 2014

Apples with Honey to snack on ©EverydayCookingAdventures 2013

Roasted Chicken Breasts with Carrots and Onions

From: Martha Stewart’s Everyday Food: Great Food Fast

Prep Time: 15 minutes
Total Time: 45 minutes
Serves: 2

Ingredients

2 bone-in chicken breast halves (10 to 12 ounces each)
1/2 pound carrots, peeled, halved, and cut on the diagonal into 1/2-inch chunks*(see tip below)
3 garlic cloves, quartered
1/2 medium red onion, halved, cut into 1/2-inch wedges coarse salt and ground pepper
Coarse salt and ground pepper
1/3 cup pitted prunes, quartered lengthwise

Directions
1. Preheat oven to 450ºF. Place chicken on a rimmed baking sheet. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Roast 10 minutes.

2. Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more.

*TIP: Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise. Cut on the diagonal into 1/2-inch chunks.