It’s a surprise that it’s taken us this long to share this recipe, as it’s one of our favorites! Greg learned it from his Aunt Gigi, who adapted it from (who else?) Martha Stewart. Now, after a few minor adjustments of his own, we’re hooked! It really is as easy and healthy as it sounds. No butter, no hidden oil, no starches. The skin is flavorful enough that a little bit goes a long way, in case you’re worried! If you want a grain to go along with the dish it’s awesome with either a simple couscous or quinoa.
- 4 bone-in chicken breast halves (10 to 12 ounces each)
- 1 pound of carrots, peeled
- 6 – 10 garlic cloves, quartered
- 1 medium red onion
- 1 head of Cauliflower
- Coarse salt and ground pepper
- 3/4 cup pitted prunes
- Brussels sprouts for optional side dish
Chop carrots, onion, cauliflower and garlic. Slice prunes in half lengthwise.
Place chicken and chopped vegetables on a baking sheet covered with parchment paper. Liberally season chicken with salt and pepper, as well as the vegetables but less so, and bake at 450 degrees for roughly 40 minutes. Adding prunes with 15-10 minutes left in the baking process and toss with the vegetables.
While the chicken is in the oven slice brussles sprouts. Rinse them first, or peal back the first couple layers and slice in from the tip.
Saute brussels sprouts with olive oil, salt and pepper over medium heat.
Remove chicken, vegetables and prunes from oven after approximately 40 minutes. The skin should be a golden brown. (Remember, prunes are not added to baking sheet until around the 25-30 minute mark!)
Plate, serve & enjoy!