Chicken Herbs de Provence with Roasted Carrots and Potatoes

Ingredients 

  • boneless skinless chicken breasts or thighs (Best cooked with thin pieces of chicken)
  • 2 Tbsp Herb de Provence
  • 3 fresh garlic cloves or ½ tsp garlic powder
  • 2 Tbsp Sicilian sea salt (I find this usually isn’t enough)
  • ¼ tsp ground black pepper
  • 1lb red or yellow potatoes cut up
  • 12oz baby carrots or 1 1/3 cup cut up carrots
  • 3 cellary stalks chopped
  • 1/3 cups of onions
  • 2 Tbsp olive oil
  • 1 cup of white wine

Directions

  1. Preheat oven to 425 degrees F. Mix wine, oil and seasoning mix in a large bowl. Add chicken and vegetables; toss to coat well.
  2. Arrange chicken and vegetables in a single layer on large shallow foil lined baking pan.
  3. Roast for 45 minutes or until chicken is cooked all the way through and vegetables are tender. Stir vegetables and turn chicken after 30 minutes.