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Categories:
chicken breasts potato carrots chives rosemary thyme paprika rosemary red pepper Course ground fresh cracked pepper chicken stock butter
Viewed: 2 - Published at: 2 years agoIngredients
- 2 large Skinless chicken breasts
- 1 large Baker potato (skin on - cut into chunks)
- 1 cup Baby carrots - whole
- 2 tbsp Freshly chopped chives
- 2 tbsp Freshly chopped rosemary
- 1 tbsp Freshly chopped thyme
- 1 dash Smoked paprika (for each breast)
- 1 tsp Dry rosemary
- 1 tbsp Red pepper flakes
- 2 tbsp Course ground fresh cracked pepper
- 1/2 cup Low sodium chicken stock
- 1/2 stick unsalted butter
Method
- Pre heat oven to 350F
- Place chicken breasts in a 7 1/2 x 11" baking dish and surround them with carrots and potato chunks
- Sprinkle all herbs and spices evenly over entire dish
- Slice butter into 1/4" slices and place throughout dish.
- Gently pour chicken stock into dish making sure not to wash off seasoning.
- Cover with tin foil and bake for 50 - 70 minutes
