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Roasted Stewed Chicken With Vegetables

Web20.Chickens's picture
Ingredients
  Sweet potatoes 2 Medium
  Onions 2 Medium
  Garlic 6 Clove (30 gm)
  Vegetable oil 1 Tablespoon
  Salt To Taste
  Skinless boneless chicken breasts 1 1⁄4 Pound
  Lime juice 1⁄3 Cup (5.33 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Freshly ground black pepper To Taste
  Beefsteak tomatoes 2 , cored
  Zucchini 2 Medium, trimmed
Directions

1. Preheat the oven to 500 °F.
2. Peel the sweet potatoes, cut them into 1-inch rounds, and set them in a large roasting pan. Roast, uncovered, for 15 minutes.
3. Meanwhile, peel the onions and cut each one into 8 wedges. Toss the onion wedges and garlic with the vegetable oil in a mixing bowl, and season to taste with salt. Add these to the roasting pan and roast for 30 minutes more.
4. Meanwhile, cut the chicken into 1/2-inch cubes and toss them with the lime, orange, and lemon juices. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
5. Cut each tomato into 6 wedges. Halve each zucchini lengthwise, and if the seeds are large, scoop them out with a spoon. Cut into 1-inch-thick slices.
6. Add the tomatoes, zucchini, chicken, and citrus juices to the roasting pan (carefully, as the juices will steam). Toss all the ingredients together with a spoon, and return the pan to the oven. Roast, uncovered, until the chicken is cooked, about 15 minutes.
7. Transfer the vegetables and chicken to shallow bowls, and spoon the natural juices over the top. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Party
Servings: 
4

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