Roasted chicken breasts with root vegetables from Cooking for Two 2011: The Year's Best Recipes Cut Down to Size by America's Test Kitchen Editors

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Notes about this recipe

  • Jiggalicious on September 12, 2012

    No fuss. Nothing extravagant, but good when you want a healthy meal. I love the parsnips with the brown roasted garlic and shallots, particularly. Setting the chicken on the rack above the roasting vegetables to catch the drippings works well, and makes less mess to clean up afterward.

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