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Oven-roasted, bone-in chicken breasts with carrots and red potatoes.


Recipe Summary

50 mins
1 hr 20 mins
30 mins
4 chicken breasts


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.

  • Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.

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

  • Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and 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 read 165 degrees F (74 degrees C).

Cook's Note:

If there is enough liquid in the pan, it can be reduced and thickened slightly to be served as a gravy.

Nutrition Facts

450 calories; protein 47.3g; carbohydrates 21.7g; fat 18.9g; cholesterol 126.6mg; sodium 1081.8mg. Full Nutrition