1 pound carrots, peeeled
1 pound kohlrabi, peeled
2 tablespoons olive oil, divided
coarse sea salt
freshly ground black pepper
2 split chicken breasts
poultry seasoning
Preheat oven to 400 degrees F.
Cut
carrots into 2-inch pieces. Thicker pieces should be split lengthwise.
Cut kohlrabi into wedges. Combine the carrots, kohlrabi, and 1
tablespoon oil on a rimmed baking sheet. Season with salt and pepper.
Toss to coat.
Rinse chicken breasts and pat dry. Season with salt, pepper, and poultry seasoning.
Warm
remaining tablespoon of oil in a skillet over medium-high heat. Once
oil is hot, sear the breasts skin side down until golden brown, about 3
minutes. Do not move the chicken around while searing. Sear the other
side as well.
Make room for the chicken breasts among the
vegetables on the baking sheet. Roast until vegetables are knife tender
and the chicken juices run clear, about 20 minutes. An instant-read
thermometer when inserted into the thickest part of the meat should
read 165 degrees F. Allow the chicken to rest for 10 minutes tented
with aluminum foil before serving. The bones may be removed before
serving.
Yield: 2 servings.
--Recipe by Joseph Erdos on Gastronomer's Guide