Creamy peppercorn chicken with roasted potatoes and Carrots

Updated at: Thu, 17 Aug 2023 03:56:21 GMT

Step 1

Preheat oven to 450 degrees. Wash and dry all produce. Peel carrots, then cut into ¾-inch pieces on a diagonal. Medium dice sweet potatoes and Yukon Gold potatoes into ½-inch cubes. Strip half the rosemary leaves off stems; finely chop until you have 1 ½ tsp.

Step 2

Toss together carrots, sweet potatoes, Yukon Gold potatoes, 1 tsp chopped rosemary, a large drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast until slightly softened, about 15 minutes.

Step 3

While veggies roast, peel and thinly slice onion. Finely chop enough slices to give you ¼ cup chopped onion. Peel and finely chop garlic. Place 1 TBSP flour on a plate; season generously with salt and pepper.

Step 4

Pat chicken breasts dry with paper towels. Evenly sprinkle with seasoned flour. Heat a large drizzle of oil in a large pan over medium-high heat. Add seasoned chicken and cook until browned and cooked through, 3-4 minutes per side. Turn off heat. Remove from pan and set aside.

Step 5

In a small bowl, combine sliced onion, a drizzle of oil, and a pinch of salt and pepper. Once roasted for 15 minutes, remove veggies from oven. Evely sprinkle with seasoned onion. Return to oven until browned and tender, about 12 minutes.

Step 6

Heat a drizzle of oil in same pan over medium-high heat. Add garlic, chopped onion, remaining chopped rosemary, and a pinch of salt and pepper. Cook, stirring, until softened, 2-3 minutes. Add ¼ cup water and stock concentrate. Simmer until thickened, 4-5 minutes. Turn off heat. Swirl in 1 TBSP butter until melted. Thinly slice cooked chicken. Divide sliced chicken and roasted veggies between plates. Top chicken with sauce. Garnish plate with remaining rosemary sprigs, if you’d like.

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