Garlic-Herb Roast Chicken & Vegetables

Ingredients

• 4chicken breasts
• 1 1/2 lbpotatoes, cut into 1-inch chunks
• 3carrots, cut into ½-inch pieces
• 1onion, cut into chunky wedges
• 1 headbroccoli, about 300 g, cut into florets
• 1 bunchasparagus, about 200 g, woody ends trimmed
• 6 clovesgarlic
• 3 tbspolive oil
• 2 tsppaprika
• 1 tspgarlic powder
• 2 tspItalian seasoning
• 1 tspsea salt, to taste
• 1/2 tspblack pepper, to taste

Method

1. 1

   Heat the oven to 425°F. Cut the potatoes into 1-inch chunks, the carrots into ½-inch pieces, and the onion into chunky wedges. Toss them on a large sheet pan with 2 tablespoons of the olive oil, half the paprika, the garlic powder, half the Italian seasoning, and a good pinch of salt and pepper. Spread them out in one layer and roast for 20 minutes.

2. 2

   Meanwhile, pat the chicken dry. If the breasts are thick, pound or butterfly them to an even 1-inch thickness so they cook through without drying out. Rub with a little olive oil and season all over with salt, pepper, and the rest of the paprika and Italian seasoning, then rub over half the garlic, roughly chopped.

3. 3

   Pull the pan out and push the vegetables to the edges. Nestle the chicken breasts in the middle, add the broccoli florets and the rest of the garlic cloves, smashed, and drizzle the broccoli with a little oil, salt and pepper. Roast for 15 to 20 minutes.

4. 4

   When the chicken has about 8 to 10 minutes left, toss the asparagus with a little oil, salt and pepper and lay it on the pan. Going in late keeps it tender with some bite rather than collapsing.

5. 5

   The chicken is done when the thickest part reaches 165°F, or the juices run clear with no pink when you cut in. Move it to a board and rest for 5 minutes before slicing, so the juices stay in the meat instead of running out onto the pan.

6. 6

   Scrape the pan juices and browned bits into a small bowl with any resting juices, the last of the fresh garlic finely chopped, a grind of pepper, and a splash of water. Slice the chicken, pile everything onto plates, and spoon the garlicky juices over the top.