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One-Pan Oven-Roasted Chicken Feast


From Teresa Giudice Cookbook Skinny Italian

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  • For Chicken:
  • Six 6-oz. boneless skinless chicken breasts
  • 1/2 cup dry white wine
  • 1/4 cup extra virgin olive oil
  • 2 tsp. dried oregano
  • 2 garlic cloves
  • 1/2 tsp. salt
  • 1/4 tsp. crushed hot red pepper
  • For Vegetables:
  • 9 medium red potatoes, scrubbed and cut into quarters
  • 3 large carrots, cut into 1/2 inch rounds
  • 1 tbsp extra virgin olive oil
  • 4 ripe plum tomatoes, cut into 1/2 inch thick rounds
  • 2 medium onions, sliced into 1/4 inch thick half moons
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp chopped fresh parsley


Servings 6
Preparation time 20mins
Cooking time 21mins


Step 1

For the chicken, position a rack in the center of the oven, and preheat the oven to 375. Lightly oil a roasting pan large enough to hold the chicken in one layer.

Lightly pound each chicken breast with the flat side of a meat pounder until it is about 1/2 inch thick. Whisk the wine, oil, oregano, garlic, salt and hot pepper in a 13 x 9 inch glass or ceramic baking dish. Add the chicken and cover. Refrigerate and marinate for about 1 1/4 hours (but no longer than 1 1/2 hours), turning occasionally, while roasting the potatoes and carrots.

Toss the potatoes and carrots with the oil in a large bowl. Place them in the roasting pan. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

Remove the roasting pan from the oven. Scatter the tomatoes and onions over the vegetables in the pan, add the salt and pepper, and toss together. Remove the chicken breasts from their marinade, and arrange them in the pan. Pour the marinade over all. Return to the oven, and bake until the chicken is opaque when pierced in the center with the tip of a knife, about 25 minutes. Sprinkle with parsley and serve hot.


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