Bone-In Roast Chicken Breast With Carrots & Onion

• 4 bone-in chicken breasts halves
• 3-4 Large carrots peeled and chopped into 3/4" pieces
• 1 1/2 Large yellow onion halved then cut into thirds
• Olive Oil
• Salt
• Black Pepper
• Red Pepper Flakes
• 1/2 tsp. Dried Rosemary
• 1/2 tsp. Dried Oregano
• 1/2 tsp. Cajun Spice Mix, or Jerk Spice Mix (optional)
• 2-3 tbsp. water or chicken stock

1. Preheat oven to 400 degrees
2. Remove skin from each breast, throw away
3. Wash and pat dry chicken
4. Use a large enough baking dish to not crowd chicken and vegetables
5. Toss in chopped carrots and onions
6. Drizzle with olive oil
7. Season lightly with salt, pepper and spices
8. Salt underside of each breast
9. Place each breast on top of vegetables, bone side done
10. Drizzle olive oil over breast.
11. Season each breast generously with Salt, Pepper
12. Sprinkle lightly with Rosemary and Oregano, Red pepper flakes, and Spice Blend
13. Roast in oven for 45 min.
14. Baste once towards end (optional)
15. Turn-up oven to 450 for 5 more minutes
16. Then remove pan from oven.
17. Transfer breasts to serving dish.
18. Deglaze pan with a few tablespoons water or chicken stock
19. Pour roast vegetables and juice over chicken.
20. Set aside for 15 min before serving, cover loosely with tin foil

halves, carrots, then, olive oil, salt, black pepper, red pepper, rosemary, oregano, cajun spice mix, water

Taken from www.epicurious.com/recipes/member/views/bone-in-roast-chicken-breast-with-carrots-onion-52152811 (may not work)