I enjoy trying new recipes. It’s fun using ingredients that I haven’t used before or cooking applications that are not what I would normally use. Well, this recipe is not one of them because sometimes it’s also nice to have those old familiar and trusted recipes to fall back on. I guess that’s why it’s called comfort food. Here is one of my favorites.


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • Sea salt and pepper to taste
  • 6 cloves garlic, peeled but left whole
  • 1 pound small new potatoes, sliced in half
  • 4 carrots, cut into 1 inch pieces
  • 8 ounces mushrooms (left whole if small or cut in half if big)
  • 2 boneless skinless chicken breasts halves (butterflied) (or a combination of breasts and thighs)
  • 1 cup chicken stock (I use low sodium)
  • 1 tablespoon whole wheat flour


  1. Preheat oven to 425 degrees.
  2. In a small bowl whisk together the lemon juice, oil, salt, pepper, rosemary and thyme.

    Toss the vegetables with half the herb mixture

  3. In a dutch oven or large oven proof skillet toss together the garlic, potatoes, carrots, mushrooms and half the herb mixture. Spread out evenly in the pan.

    Arrange chicken over the vegetables and cover with remaining herb mixture

  4. Arrange the chicken over the vegetables and pour the remaining herb mixture evenly over the chicken.
  5. Bake, uncovered, for 20 minutes. Reduce the temperature to 350 degrees and bake an additional 25 minutes or until the chicken is cooked and the vegetables are tender.
  6. Transfer the chicken and vegetables to a serving platter. Cut the butterflied pieces of chicken in half so you have 4 pieces.

    Stir in flour and broth, simmer until thickened

  7. Add the flour to the juices in the skillet and stir to combine. Add the stock, place over medium heat and bring to a boil. Reduce heat and simmer until slightly thickened.
  8. Pour over the chicken and vegetables.

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 306.5, Cal. from Fat: 65, Total Fat: 8.5g, Sat. Fat: 1g, Carbs: 45.5g, Fiber: 6.5g, Sugars: 7.5g, Protein: 20.5g, Sodium: 87mg, Chol: 33.5mg


Any leftovers can be stored in an airtight container in the fridge.  To heat simply place in the microwave and warm up to desired temperature.

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  1. Kathi FItzgerald says:

    This looks EXACTLY like what I’m craving. Guess what’s for dinner tonight?

  2. Vicki Newman says:

    Looks delicious!

  3. Renee McHugh says:

    This is a WONDERFUL meal! Have made it twice now, the second time in a slow cooker. As good as it was out of the oven, it is even better out of the slow cooker! Since I have to be gluten free, used cornstarch instead of flour, and still had a fantastic meals.

    • Kristy says:

      So glad you liked it Renee. Thanks for the slow cooker tip. It’s amazing how this recipe is so simple yet so delicious, like you spent a lot of time making it.


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