Poulet Roti aux Legumes for a French Saint

To celebrate the Feast of Saint Therese of Lisieux on October 1st, we cooked our easy version of the French classic Poulet Roti aux Legumes (Roast Chicken with Vegetables). Some version of this one pan dish is probably something Saint Therese ate regularly living in France. Traditionally, this dish is cooked with a whole chicken but for our family we find it easier to use boneless, skinless chicken breasts.

Poulet Roti aux Legumes

  • 4-5 boneless, skinless chicken breasts 
  • 5-7 potatoes, cubed or whole small potatoes 
  • 2 large sweet yellow or white onions, cut into 1/2-inch wedges 
  • 1 bag baby carrots 
  • 8 garlic cloves, crushed 
  • 1-3 tablespoons extra virgin olive oil 
  • Coarse salt and freshly ground pepper 
  • few sprigs of fresh rosemary, chopped or 1 tablespoon dried rosemary, crumbled 
  • fresh or dried thyme to taste 

  1. Preheat oven to 375 degrees. Combine the vegetables and oil in a roasting pan; season with salt and pepper, rosemary and thyme and toss to coat. Roast until the vegetables are beginning to soften and are heated through, about 30-45 minutes. 
  2. Meanwhile, rub the chicken breasts with olive oil, rosemary, thyme and some salt and pepper. 
  3. Remove the roasting pan from the oven, and place the chicken, skin side up, on top of the vegetables. 
  4. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes. 

Saint Therese of Lisieux, Pray for Us!
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