This roast chicken dinner recipe is a simple one. I bought two chicken breasts with bone-in and skin on. I added a pat of butter to a cast iron pot with a lid and let it melt while the oven warmed up. I chopped fingerling red potatoes, onion and carrots and added them to a bowl. I drizzled olive oil on the mixture of veggies and put in dashes of salt and pepper, oregano and three bay leaves. I added the chicken breasts to the bottom of the pot and put the carrots and potatoes on top. I let it cook for about 45 minutes at 375 degrees.
The chicken was moist. The veggies browned and soft. I made a side of curry mayo and dipped my veggies. A sauce for the chicken would have been nice. I think I will work on a homemade bbq sauce and post about it later. We are entering BBQ season, after all.