Roasted Chicken Breast with Herb-Roasted Potatoes and Carrots
Juicy roasted chicken breast served with tender, herb-seasoned potatoes and carrots, a comforting and complete meal.
Ingredients
- •4 boneless, skinless chicken breasts (about 6-8 oz each)
- •1.5 lbs small red or Yukon gold potatoes, cut into 1-inch pieces
- •1 lb carrots, peeled and cut into 1-inch pieces
- •3 tbsp olive oil, divided
- •1 tbsp dried Italian seasoning
- •1 tsp garlic powder
- •1/2 tsp dried thyme
- •1/2 tsp salt, plus more to taste
- •1/4 tsp black pepper, plus more to taste
- •2 tbsp fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat oven to 4000F (2000C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the cut potatoes and carrots. Drizzle with 2 tablespoons of olive oil, Italian seasoning, garlic powder, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to ensure 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 with the remaining 1 tablespoon of olive oil and season generously with salt and pepper. Place the chicken breasts on the other half of the baking sheet, leaving some space between the chicken and vegetables.
- 5
Roast for 20-25 minutes, then flip the chicken breasts and gently stir the vegetables. Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 1650F/740C) and the vegetables are tender and slightly caramelized. The total cooking time will be approximately 35-40 minutes.
- 6
Remove from oven and let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired, and serve immediately.
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