Chicken With Roasted Vegetables And Gorgonzola

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Simple, rustic, delicious. a winner with the family every time.

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Steps

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Preheat oven to 350 degrees.

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Mince garlic , rosemary and thyme , reserve.

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Cube potatoes.

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Slice shallots and bell peppers.

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Combine on large cookie sheet with kosher salt , black pepper , butter and olive oil.

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Mix with hands to distribute herbs and oil / butter evenly.

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When done , place in oven , roasting anywhere from 45 minutes to 1 hour , depending on how you prefer the tenderness of your vegetables.

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Approximately 20 minutes before vegetables are finished roasting , heat 1 / 8 cup olive oil in frying pan.

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When hot , put in chicken breasts , cooking approximately 4 - 8 minutes per side , depending on thickness of breast.

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Remove chicken from oil a few moments before fully done , as it will finish cooking with the roasted vegetables.

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Add chicken to roasted vegetable mixture , mixing well.

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You should have about ten minutes left of roasting time.

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You may like to add a bit more olive oil to the entire mixture at this point if you think it is needed.

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Finish roasting until vege.

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Ingredients

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red bell pepper, orange bell pepper, red potatoes, shallots, garlic cloves, fresh rosemary, fresh thyme, kosher salt, coarse black pepper, unsalted butter, extra virgin olive oil, chicken breasts, gorgonzola