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

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).