Baked Chicken Breast with Roasted Potatoes and Carrots
Tender baked chicken breast served alongside perfectly roasted potatoes and carrots, creating a balanced and comforting dinner.
Ingredients
- •4 boneless, skinless chicken breasts (about 6-8 oz each)
- •1.5 lbs small red potatoes, quartered
- •1 lb carrots, peeled and cut into 1-inch pieces
- •3 tablespoons olive oil, divided
- •1 teaspoon dried rosemary
- •1 teaspoon dried thyme
- •1 teaspoon garlic powder
- •1/2 teaspoon paprika
- •Salt and freshly ground black pepper to taste
- •2 tablespoons fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the quartered potatoes and 1-inch carrot pieces. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, and season generously with salt and pepper. Toss until the vegetables are evenly coated.
- 3
Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet.
- 4
Pat the chicken breasts dry with paper towels. In a small bowl, mix the remaining 1 tablespoon of olive oil, 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. Season the chicken breasts with salt and pepper, then rub them with the olive oil and spice mixture.
- 5
Place the seasoned chicken breasts on the other half of the baking sheet, ensuring they are not overlapping the vegetables. Bake for 25-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and lightly browned. If the vegetables are not tender, you can remove the chicken and continue baking the vegetables for an additional 5-10 minutes.
- 6
Remove from the oven. Let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired, and serve immediately.
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