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Oven-Roasted Chicken Breasts with Carrots and Red Potatoes

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"Oven-roasted, bone-in chicken breasts with carrots and red potatoes."
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1 h 20 m servings 450
Original recipe yields 4 servings (4 chicken breasts)


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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
  3. 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.
  4. 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.
  5. 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

Per Serving: 450 calories; 18.9 21.7 47.3 127 1082 Full nutrition

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