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Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees . In a large bowl, mix half the oil, half the garlic and half the rosemary. Season with salt and pepper; add the carrots and toss to coat. Arrange the carrots on one side of a rimmed baking sheet. Add the remaining oil, garlic and rosemary to the bowl; season. Add the chicken breasts; toss to coat. Place the chicken, skin side up, on the other side of the baking sheet. Arrange the garlic on top of the chicken.

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  • Roast until the chicken is cooked through, skin is golden and the carrots are tender, 40 to 45 minutes.

  • Divide the chicken and carrots among 4 plates. Add the watercress to the baking sheet; season and toss with the drippings. Spread watercress out on the pan and roast until just wilted, 1 to 2 minutes. Divide among the plates.

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