Oven-Roasted Chicken Breasts with Carrots and Red Potatoes

Name: Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 8 whole Carrot; 4 whole Chicken Breast; 1 whole Fresh Rosemary; 4 cloves Garlic; 2 tbsp Olive Oil; 2 slices Onion; 4 whole Red Potato

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Sodium Sugar-Free Heart-Healthy ❤️Gluten-Free Whole30 Paleo 🦴Halal 🕌Kosher ✡️Comfort-Food

Oven-Roasted Chicken Breasts with Carrots and Red Potatoes pairs juicy, bone-in chicken with a fragrant garlic-rosemary rub that crisps the skin and seasons the pan juices. Nestled over carrots, red potatoes, and onion, it roasts into a balanced, comforting one-pan meal ideal for a weeknight dinner or relaxed Sunday supper.

Prep30 mins
Cook50 mins
Serves4
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Rinse the chicken breasts and pat them dry. Gently loosen the skin from the meat to form a pocket on each breast.
3

In a small bowl, mix the garlic, olive oil, salt, pepper, and rosemary leaves; stir to combine. Rub about 1/6 of the olive oil mixture under the skin of each breast and another 1/6 on the outside of the skin. Sprinkle with more salt and pepper if desired.
4

Place the carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Arrange the chicken, skin-side up, on top of the vegetables.
5

Roast in the preheated oven for 30 minutes.
6

Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and continue cooking until the vegetables are tender and the chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).