by Kathy Hamman Miller
This easy Spiced Chicken with Carrots will have your entire family begging for more.
Ingredients:
2 to 3 pounds large chicken breast
1 to 2 pounds carrots
1 Lemon
Directions:
Cut the chicken into serving size pieces, peeled and cut into 1/4-inch slices. Make the following Spiced Dressing.
Dressing Ingredients:
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic
1 teaspoon basil
1 teaspoon thyme
1 teaspoon salt
1/3 cup white vinegar
3/4 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
Dressing Directions:
In a small bowl, whisk together the oil, vinegar, lemon juice, honey, oregano, basil, thyme, salt, onion powder, garlic powder, Dijon mustard. Pour enough over the chicken in one bowl and carrots in another bowl to marinade first at least four hours, stirring occasionally. I like to make it up the night before.
Preheat oven to 400 degrees. Place marinated chicken in a large baking dish topping it off with the marinaded carrots covering with foil.
Use the center rack in oven and bake for 60 minutes total, but take the foil off after 30 minutes baking for 1/2 hour longer, until chicken when an instant-read thermometer inserted into the center reads at least 165 degrees.
Allow to cool for five minutes. Serve with rice, drizzling the great tasting drippings from the bottom of the dish over all.
