Roasted Chicken with Peas & Carrots

Roasted Chicken with Peas & Carrots

 

Many years ago, my Mom had come across this recipe in a local Greek newspaper and gave it a try. Since that day it had become a staple at the Karipidis house. It’s been many years since I’ve ate or made this dish that is very simple to make and delicious to eat. It is a perfect summer meal. Last night, I served this to my family and they loved it.
 
4 chicken breasts, skinless, bone-in
paprika
oregano
salt
pepper
olive oil
1 bag of peas & carrots, frozen
1 onion, diced
3 to 4 garlic cloves, diced
1 chicken stock cube
1 cup tomato sauce
fresh mint
 
 
1. Preheat the oven at 425F. Meanwhile marinade the chicken breasts with olive oil, paprika, oregano, salt and pepper. Roast for 30 minutes.
 
2. After 30 minutes, remove the chicken breasts and add the frozen peas & carrots, onion, garlic, chicken stock and tomato sauce. Mix well and replace the chicken breasts on top of the vegetables. Continue roasting for 30 minutes.
 
3. If you like your chicken crispy on top, remove the lid from the roasting pan for 10 to 15 minutes. 
 
4. Serve with crusty bread to soup up all the yummy juices from the chicken and the vegetables.
 
 

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