Oven-Roasted Chicken Breasts with Carrots and Red Potatoes

Name: Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 4 bone-in, skin-on chicken breast halves; 4 cloves garlic, minced, or more to taste; 2 tablespoons olive oil; 1.5 teaspoons salt, or more to taste; freshly cracked black pepper to taste; 1 sprig fresh rosemary, leaves stripped and finely chopped; 8 carrots, peeled and chopped; 4 red potatoes, quartered; 2 slices onion

4.7

(3)

3 Reviews

2 Photos

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

Recipe by Mike Brandi

Updated on November 18, 2022

close up view of an Oven-Roasted Chicken Breast with Carrots and Red Potatoes in an aluminum baking pan

2

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hrs 20 mins

Servings:

4

Yield:

4 chicken breasts

Jump to Nutrition Facts

Ingredients

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Directions

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 (per serving)

450	Calories
19g	Fat
22g	Carbs
47g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 450
% Daily Value *
Total Fat 19g	24%
Saturated Fat 4g	22%
Cholesterol 127mg	42%
Sodium 1082mg	47%
Total Carbohydrate 22g	8%
Dietary Fiber 5g	18%
Total Sugars 8g
Protein 47g
Vitamin C 13mg	67%
Calcium 82mg	6%
Iron 3mg	14%
Potassium 1029mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.