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Roasted Chicken Breast with Root Vegetables

Roasted Chicken Breast with Root Vegetables

Yesterday afternoon I went on a bit of a vegetable spree at Trader Joe’s and a majority of my newly purchased veggies made it right into yesterday’s dinner.  While this plate is not pretty by any means (shown here on my fine paper plate china), it tasted absolutely amazing and I had to share!

Roasted Chicken Breast with Root Vegetables


2 boneless chicken breasts
2 sweet potatoes, peeled and cubed
4 small mixed potatoes, peeled and cubed
2 carrots, peeled and chopped
1 turnip, peeled and cubed
2 shallots, chopped
1 tablespoon rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Italian seasoning mix
1/4 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup of breadcrumbs
1/2 cup of milk


Preheat oven to 350 degrees.
Peel and chop all the vegetables and place in a bowl.
Combine salt, pepper, Italian seasoning, curry powder, onion powder and garlic powder to the vegetables; pour over vegetables and mix until well coated.
Rub chicken with Italian seasoning, garlic powder, onion powder and rosemary mixture.
Pour vegetables into a baking pan; place chicken on top of the vegetables.
Pour milk into the bottom of the baking dish; sprinkle entire dish with breadcrumbs.
Cover dish and cook for 35 to 45 minutes or until vegetables and chicken are fully cooked.

Makes 3 servings.

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