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Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Garlic and rosemary rubbed chicken roasted with carrots and red potatoes for a flavorful meal.
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
Instructions:
  • Preheat the oven to 425°F (220°C) for a perfectly heated cooking environment.
  • Rinse the chicken breasts and gently dry them. Carefully loosen the skin from the meat to form a pocket on each breast.
  • In a small bowl, mix garlic, olive oil, salt, pepper, and rosemary. Rub a portion of the mixture under and over the skin of each breast. Season with extra salt and pepper to taste.
  • Layer carrots, potatoes, and onion in a roasting pan or casserole dish; season with salt and pepper. Add chicken, placing skin-side up over the vegetables.
  • After roasting for 30 minutes in the preheated oven, cover the dish with aluminum foil. Reduce the temperature to 375 degrees F (190 degrees C) and continue cooking until the vegetables are tender and the chicken is cooked through, approximately 20-30 minutes. Ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C) using an instant-read thermometer near the bone.

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