One-Pan Roasted Chicken Breast with Carrots and Potatoes

Name: One-Pan Roasted Chicken Breast with Carrots and Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
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; 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)

EasyAmericanPrep: 15 minutesCook: 40 minutesServes 4

A simple and delicious one-pan meal featuring tender roasted chicken breast, caramelized carrots, and crispy potatoes. Perfect for a weeknight dinner with minimal cleanup.

One-Pan Roasted Chicken Breast with Carrots and Potatoes

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
•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

Gluten-freeDairy-free

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 cut carrots. 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 salt and pepper to taste. 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
In the same bowl (no need to wash), add the chicken breasts. Drizzle with 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, paprika, and salt and pepper to taste. Rub the seasonings evenly over the chicken.
5
Place the seasoned chicken breasts on the other half of the baking sheet, ensuring they are not overcrowded. This allows for even cooking and browning.
6
Roast for 20 minutes. Then, carefully flip the chicken breasts and stir the vegetables. Continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
7
Remove from the oven. Let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired, and serve hot.

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