OttoChef AI Logo
OttoChef AI
Sign InGet Started
Baked Chicken Breast with Roasted Potatoes and Carrots

Baked Chicken Breast with Roasted Potatoes and Carrots

Dinner
Prep Time
10min
Cook Time
30min
Servings
4
Calories
410
Chef's Note

For extra juicy chicken breasts, you can brine them in salt water for 15 minutes before cooking. Just be sure to rinse and pat them dry before seasoning. If your chicken breasts are very thick, consider slicing them horizontally to create thinner cutlets that will cook more quickly and evenly.

Tags
chicken
dinner
roasted
potatoes
carrots
high-protein
one-pan
weeknight
easy
healthy
Ingredients

  • 4 large (8 oz each) boneless skinless chicken breasts

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1.5 pounds baby potatoes

  • 1 pound carrots

  • 1 medium lemon

  • 2 tablespoons fresh parsley

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Wash and quarter the baby potatoes. Peel and cut the carrots into 2-inch sticks about 1/2-inch thick.

  • 3

    Place the potatoes and carrots on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon each of dried rosemary and thyme. Toss to coat evenly.

  • 4

    Spread the vegetables in a single layer on one side of the baking sheet, leaving room for the chicken.

  • 5

    Pat the chicken breasts dry with paper towels. Drizzle with the remaining 1 tablespoon of olive oil.

  • 6

    In a small bowl, mix the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon each of dried rosemary and thyme. Rub this seasoning mixture evenly over both sides of the chicken breasts.

  • 7

    Place the seasoned chicken breasts on the other side of the baking sheet next to the vegetables.

  • 8

    Cut the lemon in half. Squeeze the juice from half the lemon over the chicken and vegetables. Cut the remaining half into thin slices and place on top of the chicken.

  • 9

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.

  • 10

    Remove from the oven and let the chicken rest for 5 minutes before serving.

  • 11

    Chop the fresh parsley and sprinkle over the chicken and vegetables before serving.

Nutrition Information (per serving)
410
Calories
45g
Protein
30g
Carbs
14g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!