Roasted Chicken & Vegetables
¾ cup coarsely chopped sweet red pepper
½ cup slivered fennel bulb
2 Tbsp chopped ripe olives
2 tsp chopped fresh rosemary
1 ½ tsp olive oil
12 small round red potatoes, quartered
3 large shallots, peeled and halved lengthwise
2 cloves garlic, crushed
2 tsp minced fresh sage
½ tsp coarsely ground pepper
¼ tsp salt
¼ tsp paprika
2 (4-oz) skinned, boned chicken breast halves
vegetable cooking spray
1 ½ tsp olive oil
2/3 cup canned low-sodium chicken broth, undiluted
Fresh rosemary sprigs (optional)
Combine first 8 ingredients in a bowl; toss well, and set aside.
Combine sage and next 3 ingredients and rub over both sides of chicken breasts. Coat a large oven-proof skillet with cooking spray; add 1 ½ tsp oil, and place over medium-high heat until hot. Add chicken breasts; cook 1 minute on each side or until browned. Remove chicken from skillet, and set aside.
Remove skillet from heat. Add vegetable mixture to skillet; stir well. Return chicken breasts to skillet, nestling them into vegetables; bake, uncovered, at 450degrees for 20 minutes. Remove chicken breasts from skillet; stir vegetables, scraping bottom of skillet to loosen browned bits. Return chicken breasts to skillet; reduce oven temperature to 375degrees, and bake 15 additional minutes.
Spoon vegetable mixture evenly onto 2 serving plates, and place a chicken breast half on each plate. Add chicken broth to skillet; bring to a boil over high heat, and cook 1 minute, scraping bottom of skillet to loosen browned bits. Spoon sauce evenly over chicken. Garnish with rosemary sprigs, if desired. Yield: 2 servings (serving size: 1 chicken breast half, 1 1/3 cups vegetables, and 3 tablespoons sauce).
Calories 403 (24% from fat); Protein 33.6g; Fat 10.6g (sat 1.6g); Carbohydrate 45.0g; Fiber 5.0g; Cholesterol 66mg; Iron 6.1mg; Sodium 490mg; Calcium 107mg
NOTES: I make the au jus thing about half the time - it's good with or without it. Also, I always make more than what's called for because it is so good. I brown the chicken in a skillet and then transfer it and all the veggies to my enormous turkey roasting pan. If I do make the au jus, I just stretch the roasting pan over two burners on the stove. I've made this for just about everyone I know and they have all loved it.
Also, I use more olives proportionally than called for - always kalamata, never chopped. I use any sized & shape red potatoes I have and just cut them to the size I want. And I use dried rosemary and sage. I made in in England this summer with fresh herbs from my brother-in-law's garden and I don't think it made any difference.