Roasted Chicken Breast with Herb Potatoes and Carrots
Tender roasted chicken breast served alongside flavorful herb-roasted potatoes and sweet carrots, making for a complete and satisfying dinner.
Ingredients
- •4 boneless, skinless chicken breasts (about 6-8 oz each)
- •1.5 lbs small red or Yukon gold potatoes, scrubbed and quartered
- •1 lb carrots, peeled and cut into 1-inch pieces
- •3 tbsp olive oil, divided
- •1 tsp dried rosemary, crushed
- •1 tsp dried thyme
- •1/2 tsp garlic powder
- •1/2 tsp paprika
- •Salt and black pepper to taste
- •2 tbsp fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat 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, rosemary, thyme, garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
- 3
Spread the seasoned potatoes and carrots in a single layer on one half of the prepared baking sheet.
- 4
Pat the chicken breasts dry with paper towels. Drizzle the chicken breasts with the remaining 1 tablespoon of olive oil and season generously with salt and black pepper. Place the chicken breasts on the other half of the baking sheet, ensuring they are not touching the vegetables too much.
- 5
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly browned. You can flip the vegetables halfway through cooking for more even browning.
- 6
Remove from oven. Let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired, and serve immediately.
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