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Baked Chicken with Potatoes and Carrots

A comforting dish combining tender chicken breasts with creamy potatoes and sweet carrots, seasoned with fresh herbs.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 lbs potatoes (Yukon gold, peeled and cut into quarters) About 5 potatoes; creamy and buttery, they soak up flavors.
  • 2 lbs large carrots (peeled and cut into chunks) About 6 large carrots; adds sweetness and color.
  • 1 medium-large yellow onion (peeled and cut into large chunks) Provides a savory flavor base.
Main Ingredients
  • 2 lbs chicken breasts 4 large breasts; juicy and provides protein.
Seasonings
  • 3 tablespoons extra virgin olive oil Binds seasonings and adds flavor.
  • 2 tablespoons fresh herbs (thyme, oregano, parsley, rosemary, finely chopped) Brings fragrant earthy aromas.
  • 1 teaspoon salt Essential for enhancing flavors.
  • 1/2 teaspoon garlic salt or onion salt Adds depth to flavors.
  • to taste freshly cracked pepper Elevates flavor profile.

Method
 

Preparation
  1. Preheat your oven to 400°F to ensure even baking.
  2. Prepare your vegetables and herbs by peeling and cutting the potatoes, carrots, and onion; destem and finely chop the fresh herbs.
Baking
  1. In a large baking dish, scatter the onions, potatoes, and carrots. Sprinkle half of the salt, freshly cracked pepper, and half of the fresh herbs. Drizzle half of the olive oil over everything.
  2. Add the chicken breasts on top of the vegetables, nestling slightly into the mixture.
  3. Drizzle the remaining olive oil over the chicken. Sprinkle with the rest of the fresh herbs, remaining salt, pepper, and garlic and onion salt.
  4. Bake for 55 minutes or until the potatoes are soft when poked with a fork. Let cool for 5 minutes before serving.

Notes

For more flavor, marinate the chicken in olive oil and herbs for a few hours. Feel free to experiment with different root vegetables.