Chicken noodle soup without the noodles...or the soup

I love chicken noodle soup, but in the summer it can be really hard to stomach something so hot or to stand over the soup pot in these hot summer months. This recipe for chicken on a bed of vegetables is great for that chicken soup craving without all the hard work. And to sweeten to deal it’s a one dish recipe so not a whole lot of clean up.

Serves 2 (and you will have left overs)
What you need:
2 bone in, skin on chicken breast
2 carrots
2 celery stocks
2-3 red potatoes
1/2 onion (I used red, but next time I am going to try a yellow onion)
Poultry or every day seasoning (I used Trader Joe’s every day seasoning, garlic salt, and lemon pepper)
1 tbsp butter
Olive oil
A little bacon grease (optional)

What you do:
Preheat oven to 450 degrees.
Wash all the veggies.
Use a peeler or knife to peel the carrots.
Chop them into 1/4 inch pieces.
Chop celery into 1/4 inch pieces.
Peel and cut potatoes in half then in half again. Then cut those halves into 1/4 inch pieces.
Chop 1/2 onion.
Put all the chopped veggies into an oven safe pan.
Coat in olive oil.
Add a little bacon grease.
Mix and put in the oven for about 10-15 minutes until the veggies start to brown. Stir about half way through.
While veggies are cooking rub the two chicken breasts with a little olive oil and cover liberally with seasoning.
When veggies are starting to brown, remove from oven and place seasoned chicken on top of the veggies.
Put 1/2 tbsp butter on top of each chicken breast and put in the oven for about 25 mins (until juices run clear, or internal temp is 165 degrees).
Remove from oven, serve, and enjoy!