Lauren K shares her recipe for Garlic Festival Chicken with Roasted Root Vegetables.
Garlic Festival Chicken with Roasted Root Vegetables
Total Time: 45 minutes
Servings: 4
Total Cost: $8.94
Ingredients
1 head of garlic, minced (about ¼ cup total)
2 large carrots, peeled and cut into ¼ inch slices
1 medium onion, sliced
½ a medium head of cauliflower, cut into florets (about 3 cups)
3 tablespoons olive oil, divided
Salt and pepper to season
4 medium yellow potatoes, unpeeled and cut into 1 inch cubes
1 pound boneless skinless chicken breasts or thighs
Directions
Preheat oven to 375. Chop the entire head of garlic first, as it will be used at every step in the recipe. Spray two large rimmed baking sheets with cooking spray. On one baking sheet, lay out the carrots, onions and cauliflower florets. Drizzle 1 tablespoon of olive oil over the veggies and toss to coat. Season with salt and pepper and sprinkle 1 tablespoon of garlic over the mix. Toss to coat. Spread the veggies over 2/3 of the pan, to leave room for the chicken pieces. Set aside.
On the second baking sheet, lay out the potatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 tablespoon of chopped garlic. Season with salt and pepper and toss to coat completely. Place in the oven and set the timer 30 minutes.
Heat a large skillet over medium heat. Lay out the chicken thighs and season with salt and pepper. Press about 1 teaspoon of garlic over each of the thighs. Flip the thighs over and repeat with the second side. Add 1 tablespoon of olive oil to the skillet and lay the thighs in the skillet. Sear for 2 minutes per side and then place the browned thighs on the baking sheet with the uncooked carrot-onion-cauliflower mix. Put that pan in the oven when there are 20 minutes left on the potato timer. Cook both pans for 20 minutes, or until the chicken is fully cooked. Remove from the oven and serve hot!
Nutritional Information
Calories: 389
Total Fat: 14.8g
Saturated Fat: 2.5g
Sodium: 291.2mg
Carbohydrates: 38.1g
Fiber: 5.5g
Sugar: 2.7g
Protein: 27.8g
Cholesterol: 94mg
You can see Lauren K live this weekend at the Blair County Home & Garden Show at the Jaffa Shrine in Altoona. She will have a simple spring dishes demonstration at 1:00 pm with a book sale and signing from 11:00 am until 4:00 pm. The entire show is open on Friday, March 3 from 1:00 pm until 8:00 pm, Saturday, March 4 from 10:00 am until 8:00 pm, and Sunday, March 5 from 12:00 pm until 4:00 pm. There will be nearly 150 exhibitors to answer your home improvement and gardening questions. There will also be how-to seminars, hourly door prizes and more! Admission is $3; Kids 12 and under get in free!
Visit Blair County Home & Garden Show online for more information.
Lauren K specializes in healthy meals that won’t break your budget. For more great ideas, visit Lauren K’s Kitchen.
Check out Lauren’s new cookbook Cooking with Lauren K.
Order online or pick up a copy at any of the following locations:
Smithmyer’s Superette, Loretto
B&L Winery, Johnstown
Bella Care Fitness and Physical Therapy, Claysburg
Allegheny Creamery and Crepes, Hollidaysburg
Festival Beverage and Frost Bites Ice Cream, Ebensburg
UPMC Altoona Hospital Gift Shop, Altoona
Altoona Mirror Newspaper, Altoona
Martella’s Pharmacy, Boswell, Windber and Johnstown
A special thanks to Smithmyer’s Superette for the ingredients for today’s dish.
