Roasted Chicken Breasts With Carrots And Onions

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
652
FAT
39%
CHOL
143%
SOD
40%

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Ingredients for 4 servings

4 bone-in chicken breast halves (10 to 12 ounces each)

1 pound carrots, peeled, halved, and cut on the diagonal into 1/2-inch chunks

6 garlic cloves, quartered

1 medium red onion, halved, cut into 1/2-inch wedges coarse salt and ground pepper

Coarse salt and ground pepper

3/4 cup pitted prunes, quartered lengthwise

Best Couscous, for serving, optional

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