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March 9, 2010
Designer Fragrance and Cosmetic Company

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4 bone-in chicken breast halves
1 pound carrots, peeled, halved lengthwise, and cut into 1/2 inch chunks
6 garlic cloves quartered
1 medium red onion, halved cut into 1/2 inch wedges
Coarse salt and fresh ground pepper
1 cup pitted prunes, quartered lengthwise
Preheat oven to 450 degrees. Place the chicken on a rimmed baking sheet. Arrange carrots, garlic and onion around the chicken; season and vegetables generously with salt pepper. Roast for 10 minutes.
Toss the prunes with the vegetables. Continue roasting until the chicken is cooked through and the vegetables are tender, 15-20 minutes more. Serve the chicken and vegetables over rice.