For extra flavor, consider adding a splash of white wine or chicken broth to the roasting pan before cooking. Feel free to experiment with other herbs, such as thyme or oregano, to create your own unique flavor profile. Ensure the chicken is cooked to a safe internal temperature to avoid any health risks. Let the chicken rest for 10 minutes before serving, allowing the juices to redistribute for a more tender and flavorful result.
Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS13
Experience the rustic charm of oven-roasted chicken, infused with aromatic herbs and nestled amongst a medley of sweet carrots and hearty red potatoes. A comforting dish that's both simple to prepare and deeply satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol127 mg
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Fiber5 g
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Protein47 g
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Saturated Fat4 g
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Sodium1082 mg
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Sugar8 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02
Step
0 mins
Wash chicken breasts and pat dry. Gently separate the skin from the meat to create a pocket on each breast. (10 minutes)
03
Step
0 mins
In a small bowl, combine the minced garlic, olive oil, salt, pepper, and chopped rosemary leaves; stir well to combine. Carefully rub about one-sixth of the olive oil mixture under the skin of each chicken breast and another one-sixth on the outside of the skin. Sprinkle with additional salt and pepper to taste. (10 minutes)
04
Step
0 mins
Arrange the chopped carrots, quartered red potatoes, and onion slices in the bottom of a roasting pan or casserole dish. Season generously with salt and pepper. Place the prepared chicken breasts, skin-side up, on top of the vegetables. (5 minutes)
05
Step
50 mins
Roast in the preheated oven for 30 minutes. Remove from the oven and cover loosely with aluminum foil. Lower the oven temperature to 375 degrees F (190 degrees C) and continue to cook until the vegetables are tender and the chicken is no longer pink at the bone, and the juices run clear when pierced with a fork, approximately 20 to 30 minutes. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C). (55 minutes)
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Abigale Robel
Jun 24, 2025I love that it's a one-pan meal – less cleanup!
Marty Koss
Jun 23, 2025My family loved this! I used sweet potatoes instead of red potatoes, and it was delicious.
Baby Brakus
Jun 11, 2025Simple ingredients, amazing result!
Krystal Mueller
Jun 7, 2025The garlic-herb rub is what makes this chicken so special.
Rocio Macgyver
Jun 4, 2025I've made this several times now, and it's always a hit. I like to add a splash of white wine to the roasting pan for extra flavor.
Ernestine Medhurst
Jun 4, 2025I found that the vegetables were a little undercooked, so I added them to the pan about 15 minutes before the chicken. It worked perfectly!
Samantha Howe
Jun 4, 2025This is now a staple in our house!
Adele Christiansen
May 30, 2025The rosemary really elevates the flavor of the chicken. I added a squeeze of lemon juice at the end for some extra brightness.
Westley Gusikowski
May 30, 2025Easy to follow and the chicken was so moist!
Anne Boyle
May 26, 2025This recipe is a lifesaver on busy weeknights!