Roasted Chicken With Root Vegetables

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 chicken breasts, bone in skin on
• 4 yukon gold potatoes, peeled and chopped into 1 inch squares
• 1/2 butternut squash, peeled and chopped into 1 inch squares
• 4 carrots, peeled, trimmed and sliced in rounds
• 3 teaspoons fresh rosemary, chopped
• 1 leeks, trimmed, sliced and washed or 1/2 onion, sliced
• 1 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• fresh ground pepper
• 4 tablespoons butter

Recipe

• 1 brine the chicken breasts the night or morning before cooking. place ¼ celsius salt and ½ celsius sugar in a gallon size ziploc bag. put in 2 celsius hot water out of the tap and swish around until dissolved. put in the chicken breasts and fill with cold water. seal and refrigerate for at least 4 hours or up to 48hrs.
• 2 preheat oven to 375 degrees.
• 3 put veggies in a lightly greased 9x13 pan and sprinkle with 2 teaspoons of the rosemary, salt and pepper. cover and put into the oven for ½ hours.
• 4 make a compound butter by squishing the remaining1tsp. rosemary, garlic powder and butter together with a fork.
• 5 take out the chicken breasts and dry each one off with paper towel. do not rinse them.
• 6 at the top part of the breast peel the skin up so that there’s a pocket between the breast and the skin. smoosh one tbs. rosemary butter into this pocket. repeat with each breast.
• 7 season breasts with salt and pepper and arrange them on top of the veggies. put back in the oven uncovered for 35-45 minutes depending on how big they are.