My mom makes this dish, what I deem, “feel good food,” for me and my sisters when we need it most (i.e. after surgery and having babies). It goes back two generations, to my grandmother, who made it often in her house, and passed the recipe down. I like to double this recipe and use the chicken again in a soup, etc.
1 1/2 - 2 pounds chicken breast with bones and skin
1 medium onion, chopped
4 carrots, peeled and chopped
4-5 whole all spice
1-2 bay leaves
1/3 cup vegetable oil
garlic powder
salt
pepper
paprika
Place chicken breasts in a roasting pan and surround with onions and carrots. Sprinkle chicken breasts with salt, garlic powder, paprika and a small amount of pepper.
Pour vegetable oil directly onto the chicken breasts and rub the oil and spices into the skin. Add 1/2 inch of water to the bottom of the pan. Add bay leaves and all spice. Cover roasting pan and bake at 350 degrees for 2.5 hours.
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