Skinless Bone In Chicken Breast Supper

Since I have a bunch of skinless bone in chicken breasts in the freezer and it’s a cool rainy day I decided that a sheet pan meal would be a good thing. It also may have a little to do with I am feeling a little lazy that I decided on the sheet pan route. It means I don’t have to do much cutting and chopping and the clean up is easy. Sheet pan meals are easy and always give you a flavourful meal. Roasted meat is a good thing and roasted vegetables just taste good. Nice thing is you get to play with favours for the meat and vegetables. Chicken breasts need a ton of help with marinades and spices to make them worth eating, but at least they aren’t greasy like chicken thighs. So what I did was flavour the breasts and then flavour the vegetables so that they complimented the breasts. The Webber spice mix I used for the breasts has a citrus taste so I ran with that taste for the vegetables. Yes every spice mix I make or buy I taste it before I use it, it’s just a good idea so you know what your working with. Since I make my own salad dressing I have something in the fridge that I don’t think anyone else has. When my containers of dijon and grainy mustards get to the bottom little bit left, I fill the container 3/4 full with lemon juice and shake to blend. This makes it easy when making salad dressing and I get to use up all of the mustard. It also makes cleaning the containers for recycling easier. So this recipe is in 2 pieces one for the chicken and one for the vegetables.

1 skinless bone in chicken breasts

1 tablespoon Webber Chicken spice ( any spice mix well work if it has a citrus taste)

1/2 teaspoons olive oil

1/4 teaspoon salt

Take a fork and go to town stabbing the chicken breasts the more holes the better. Rub the breasts with olive oil, sprinkle with salt and the spice mix, press the spice mix in. Roast on a sheet pan in a preheated 350 oven for 90 minutes, rest for 5 minutes before serving.

2 onion quartered

2 large carrots cut in chunks

2 peeled potatoes cut in chunks

2 teaspoons olive oil

1 tablespoon lemon dijon mustard ( use 1 tablespoon lemon juice minus a half teaspoon and mix in a half teaspoon dijon mustard )

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Italian seasoning

Mix everything together in a bowl and then add the vegetables and mix well. Let stand for about a half hour mixing occasionally. Spread in a single layer on the sheet pan with the chicken breasts and roast for 1 hour. Turn after a half hour, serve as soon as you get them out of the oven.