Roasted Chicken Breasts and Vegetables

A one-pan meal of herb infused chicken and root vegetables. Basting with the citrus sauce adds a touch of sweetness to the chicken.


1 tablespoon olive oil
1/3 cup orange juice
grated zest of 1 orange
1 tablespoon fresh tarragon, chopped
2 cloves garlic, chopped

4 bone-in chicken breasts halves with skin
1 1/2 pounds small red skinned potatoes, halved
6-8 carrots, peeled, cut in half lengthwise and cut into 2-inch lengths
4-6 plum tomatoes, quartered
several springs fresh tarragon
salt and pepper to taste


Preheat oven to 450°.

In a small bowl whisk together sauce ingredients. Set aside.

Place potatoes and carrots in a pot of boiling water. Cook 5 minutes. Drain and place in a large bowl. Add tomatoes. Pour dressing over vegetables and toss, reserving 2 tablespoons of sauce for basting.

Put a sprig of tarragon under the skin of each chicken breast. Spoon vegetables and sauce into a large baking pan or broiler pan. Sprinkle with salt and pepper. Place chicken breasts on top of vegetables. Baste with reserved sauce. Sprinkle chicken with salt and pepper.

Bake, basting chicken and vegetables occasionally with pan juices, 40 – 60 minutes or until chicken reaches an internal temperature of 170°.

Serves: 4

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