October 29, 2012

Onion Roasted Chicken & Veggies

I hope you are weathering the storm well. Near DC, we are experiencing high winds and a steady rain, with it getting stronger all the time, but fortunately we've not been severely impacted yet. We still have power (obviously) and I was able to bake roasted chicken and vegetables for dinner tonight, instead of my power-outage backup plan (peanut butter and banana sandwiches).

This is incredibly easy to throw together and if you line your pan with foil, cleanup is super simple, too.

Onion Roasted Chicken and Vegetables
makes 4 servings

What You'll Need:
4 small chicken breasts
3 large potatoes, cubed
4 carrots, diced
2 Tbs olive oil
1 packet of onion soup mix

The Process:
   Preheat your oven to 400 degrees. Line a 13 x 9 pan with foil and spray with cooking spray to prevent sticking. Combine all ingredients into a bowl and mix until onion soup mix is well distributed.
   Remove the chicken breasts from the bowl and place them into the pan. Distribute the vegetables evenly around the chicken. Bake uncovered for 40-45 minutes, checking potatoes for doneness.

This is also excellent for beef, either cubed or a roast. If you're going to use a roast, instead of just tossing all the ingredients together, I reserve half of the onion mix packet to use as a rub on the roast. Either way, it's simple and satisfying.

Please be careful if you're in the path of the storm. It's dangerous out there, and it's going to get worse before it gets better.
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