Roasted Chicken, Carrots and Garlic

This is such an easy and simple recipe. Add a nice salad and some awesome bread and you can easily serve this for a dinner party. I garnished my plate with a fresh tarragon sprig, but it would look great with a fresh rosemary sprig too. A simple trick to help dress up the plate.

Skin-On Boneless Chicken Breast
1 Head of Garlic (peeled and cloves kept whole)
Italian Seasoning
Salt and Pepper for Seasoning
Carrots (peeled and cut into 2 inch pieces - or purchase them already prepped)
Olive Oil

Preheat oven to 425 degrees, place chicken, skin side up in a large casserole dish. Season skin side of chicken with salt, pepper and Italian seasoning. Lay carrots and garlic around the sides of the chicken (do not cover chicken with carrots). Drizzle with olive oil. Place in oven for 30 minutes.

After 30 minutes, turn chicken over (skin side down). Season chicken with salt, pepper and Italian seasoning. Stir up carrots and garlic to keep moist (do not cover chicken with carrots). Place back in the oven and cook for 15 minutes.

Turn oven up to 450 degrees.

Turn chicken over (skin side up) and stir carrots and garlic to keep moist (do not cover chicken with carrots). Bake for an additional 15 minutes. Keep an eye on the chicken, as you do not want the skin to burn. You are looking for a nice brown crusty skin color.

Serve and ENJOY!!!!

Wine pairing.....Pinot Noir or Chardonnay.