Roasted Split Breast Chicken and Root Vegetables (a Brown Bag Recipe)

As a way to eat food I enjoy while saving money, I pack a lunch from home to bring to work every day. Bringing lunch from home is a great way to save time, money, and energy. Brown Bag Tuesdays are meant to encourage you to share this effort and treat yourself to a fabulous lunch from home at least once a week.

brown bag tuesday roasted root vegetables

The comment I most often receive from friends who read this blog is “That looks so good- but I don’t have time to cook!”

Despite the joy cooking usually brings me, I certainly have days when I get home from work after 9:00pm, or I’m cranky, or I’m hungry and want something on the table ASAP. It’s still important to me to eat real foods, but that doesn’t mean toiling over the stove for hours on end. While I have to concede that there are recipes on this blog that take a little bit of time (exhibits A, B, and C), I’ve been pretty busy lately, and this roasted chicken and vegetables recipe was born from that experience. Bonus: you can eat one serving for dinner and pack the other for lunch, giving yourself a little time to sleep in the next morning.

brown bag tuesday split breast chicken and root vegetables

I removed the skin of the chicken before packing my lunch, so it no longer has that crispy golden exterior. If you like it, enjoy with it on!

Roasted Split-Breast Chicken and Root VegetablesServes 2
Prep time: 5 minutes
Cook time: 35 minutes

1 large beet
2 large carrots
1 medium onion
2 split chicken breasts, bone-in, skin-on
1 tablespoon extra virgin olive oil
Generous shakes of garlic powder, ground oregano, and salt & pepper
A dash of cayenne pepper

Preheat the oven to 450 degrees Fahrenheit. Peel the beet and carrots. Quarter the beet, then cut 1/4 inch-thick slices and place in a 9×13″ glass baking dish. Slice the carrot into 1/4 inch-thick medallions, roughly chop onion, and add to the dish. Place chicken breasts skin side up on top of the vegetables, then lightly pour olive oil over everything and use your hands to evenly coat vegetables and chicken.

Sprinkle the whole dish with spices and roast in the oven for 35 minutes or until the thickest part of the chicken comes to an internal temperature of 165. Remove from oven and allow to sit for 5-10 minutes before serving.

Source: Chicken recipe from About.com, vegetables can just be thrown in there

Need inspiration for your next lunch? See past lunches here, or share in the comments!
frugal simple brown bag lunch

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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2 Responses to Roasted Split Breast Chicken and Root Vegetables (a Brown Bag Recipe)

  1. Looks really good! And what a perfect lunch to take!!
    Kenley

  2. Pingback: Cook’s Corner : Modern Senior Magazine

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