Name: Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Bone-in, skin-on chicken breast halves - 4; Garlic, minced, or more to taste - 4 cloves; Olive oil - 2 tablespoons; Salt, or more to taste - 1 ½ teaspoons; Freshly cracked black pepper to taste - 1 ½ teaspoons; Fresh rosemary, leaves stripped and finely chopped - 1 sprig; Carrots, peeled and chopped - 8; Red potatoes, quartered - 4; Onion - 2 slices

Oven-Roasted Chicken Breasts with Carrots and Red Potatoes

Recipe information

Cooking:

30 min.

Servings per container:

Source:

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Ingredients for - Oven-Roasted Chicken Breasts with Carrots and Red Potatoes

1. Bone-in, skin-on chicken breast halves - 4

2. Garlic, minced, or more to taste - 4 cloves

3. Olive oil - 2 tablespoons

4. Salt, or more to taste - 1 ½ teaspoons

5. Freshly cracked black pepper to taste - 1 ½ teaspoons

6. Fresh rosemary, leaves stripped and finely chopped - 1 sprig

7. Carrots, peeled and chopped - 8

8. Red potatoes, quartered - 4

9. Onion - 2 slices

How to cook deliciously - Oven-Roasted Chicken Breasts with Carrots and Red Potatoes

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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).