Last week, it seemed like the rain would never end. I am pretty sure I saw exotic animals pairing up and looking for the closest large wooden boat. I even woke up in the middle of the night last week and said, out loud, I am so sick of this rain…which I never say when there is the sound of rain drops while I sleep!
The good news about all the rain is that it makes it okay to make a hot, hearty, homey meal in the middle of summer. I had picked up some bone-in chicken breast earlier in the week, but hadn’t been able to commit to it because of the heat. But after the fourth straight day of rain…man was I ready!
I have made this recipe a couple of times now, and have gotten to the point where I am very comfortable that it will come out perfectly every time. The secret is making sure to rub the seasoning in under the skin, as well as on top of it. But if I am going to be honest here, the real story is the carrots and potatoes. They are ridiculous and I could easily eat triple the amount. There is something about a pseudo-vegetable soaking up the drippings of a baking chicken…drool…
Baked Chicken Breast, Carrots and Potatoes
- 2 bone-in, split chicken breasts
- 3 medium carrots (peeled and sliced)
- 1 large Idaho potato (peeled and cut into bite-sized chunks)
- 1 Tbsp + 1 Tbsp Olive Oil
- 1 Tbsp Adobo Seasoning
- 2 tsp black pepper
- 1 tsp salt
- Preheat oven to 380 degrees
- Bring a 4-quart pot of salted water to a boil
- Add cut potatoes and carrots to the boiling water
- Boil potatoes and carrots for 10 minutes, drain and return to pot
- In a separate bowl, mix together Adobo Seasoning, salt and pepper
- Pour 1 Tbsp olive oil and 1/3 of the seasoning mix over the potatoes and carrots and mix well
- Set potatoes and carrots aside
- Rinse and pat dry your chicken breast
- Raise the chicken skin so you can reach the chicken underneath, but so that the skin stays attached
- Sprinkle half of the remaining seasoning mix under the skin of the 2 breasts
- Rub the seasoning in
- Sprinkle the remainder of the seasoning over the skin of the 2 breasts
- Rub the seasoning in
- Place the potato/carrot mixture on the bottom of a deep baking dish sprayed with cooking spray
- Place the chicken breasts on top of the potato/carrot mixture
- Drizzle the remaining 1 Tbsp of olive oil over the top of the breasts and rub the oil into the chickens
- Place dish in oven and cook for 40 – 55 minutes, or until chicken is cooked through
- Half-way through the cooking time, stir potato/carrot mixture and drizzle with more oil if needed
- When chicken is cooked through, you may want to put it under the broiler for 5 minutes to crisp up the skin, just make sure to keep an eye on it so it doesn’t burn!
- Plate and enjoy!
– Renee Hirschberg