The bonus of using breast meat on the bone is that the meat will retain more moisture as it cooks. If the breasts alone are not on sale, go for a whole fryer chicken and remove the breasts yourself.

Serves 2

Ingredients

3 - 4 chicken breasts (with skin, on the bone)
4 - 5 cloves of garlic, minced
2 tablespoon olive oil
1 1/2 teaspoon salt
1 sprig rosemary (free from my garden!)
fresh cracked black pepper
2 red potatoes, quartered
4 carrots, peeled
2 one inch wide slices of onion

Directions

Step 1

Pre-heat the oven to 425ºF. Wash and pat dry the chicken breasts. 
Separate the skin from the meat to create a pocket.

Step 2

Mince the rosemary. Add the rosemary to a small bowl along with the garlic, 
salt, pepper and olive oil. Stir to combine.

Step 3

Use about 1/6th of the olive oil mixture under the skin of each breast. Rub another 

1/6th on the outside of the skin. Sprinkle with additional salt and pepper if you wish.

Step 4

Arrange the vegetables in the bottom of a roasting pan or casserole dish. Season with 
salt and pepper to taste. Place the chicken, skin side up, on top of the vegetables.

Step 5

Roast for 30 minutes at 425ºF. Cover with foil and return to a 375ºF oven for another  
20 - 30 minutes.

Step 6

Serve each person a breast, two carrots and four potato wedges. 

The way I see it is the third chicken breast is for left overs.

enjoy!