Roasted Chicken Breasts with Carrots and Onions

By Dixie8686

Ingredients

• 4 bone-in chicken breast halves (10 to 12 ounces each)
• 1 pound carrots, peeled, halved, and cut on the diagonal into 1/2-inch chunks
• 6 garlic cloves, quartered
• 1 medium red onion, halved, cut into 1/2-inch wedges coarse salt and ground pepper
• Coarse salt and ground pepper
• 3/4 cup pitted prunes, quartered lengthwise
• Best Couscous, for serving, optional

Preparation

Step 1

Preheat oven to 450 degrees. 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.

Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more. Serve chicken and vegetables over couscous, if desired.