Looking for a mouthwatering meal that’s both simple and satisfying? Look no further than our Roasted Chicken Breasts with Herbs, Carrots, and Red Potatoes! This all-in-one dish is bursting with flavor, thanks to a fragrant herb blend that elevates the juicy chicken and perfectly roasted vegetables. With just 10 minutes of prep time and a hands-off cooking process, you’ll have a delicious dinner on the table that will impress your family and friends. Ready to make your kitchen the heart of your home? Let’s dive into this easy yet elegant recipe that promises to be a new favorite!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 4 carrots, sliced
- 4 red potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash and prepare the vegetables: slice carrots diagonally into 1-inch pieces and quarter the red potatoes into roughly equal-sized chunks.
- Pat the chicken breasts dry with paper towels to ensure proper browning and seasoning adherence.
- In a small bowl, mix olive oil, chopped rosemary, thyme, salt, and black pepper to create a herb-infused seasoning blend.
- Arrange the quartered red potatoes and sliced carrots on the baking sheet, spreading them evenly to create a bed for the chicken.
- Brush each chicken breast generously with the herb-oil mixture, ensuring complete coverage on all sides.
- Place the seasoned chicken breasts on top of the vegetables, ensuring they are not overcrowded.
- Drizzle any remaining herb-oil mixture over the vegetables to enhance their flavor.
- Roast in the preheated oven for 40-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Remove from the oven and let the chicken rest for 5-10 minutes before serving to allow juices to redistribute.
- Serve hot, with chicken breasts placed atop the roasted carrots and red potatoes.
Tips
- Choose Quality Ingredients: For the best flavor, opt for fresh herbs and high-quality chicken breasts. Organic produce can also enhance the taste of your dish.
- Even Vegetable Sizes: Cut your carrots and potatoes into uniform sizes to ensure they cook evenly. This will help prevent some pieces from being overcooked while others are still crunchy.
- Don’t Skip the Drying Step: Patting the chicken breasts dry before seasoning is crucial for achieving a beautifully browned exterior. This step helps the skin crisp up nicely.
- Customize Your Herbs: Feel free to experiment with different herbs! Try adding oregano or basil for a unique twist that suits your taste.
- Check for Doneness: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C). This ensures it’s safe to eat and perfectly cooked.
- Let It Rest: Allow the chicken to rest for 5-10 minutes after roasting. This step helps the juices redistribute, making every bite tender and juicy.
- Serve with a Twist: For an extra burst of flavor, drizzle a little balsamic glaze over the roasted vegetables just before serving. It adds a delightful sweetness that complements the dish beautifully.
Nutrition Facts
Calories: 495kcal
Carbohydrates: 36g
Protein: 56g
Fat: 13g
Saturated Fat: g
Cholesterol: 120mg
