Baked Chicken, Potatoes, Carrots and Herbs

Baked Chicken, Potatoes, Carrots and Herbs

A comforting dish combining juicy chicken breasts, tender potatoes, and sweet carrots, seasoned with aromatic herbs.

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the vegetables

2 lbs potatoes Yukon gold for creamy texture and buttery flavor, peeled and cut into quarters.
2 lbs large carrots Peeled and cut into chunky pieces for a hearty feel.
1 yellow onion Medium-large, peeled and cut into large chunks.

For the chicken

2 lbs chicken breasts Four large breasts, becomes juicy and tender when baked.

For the seasoning

3 tablespoons extra virgin olive oil
2 tablespoons fresh herbs Thyme, oregano, parsley, and rosemary, finely chopped.
1 teaspoon salt Essential for enhancing flavors.
1/2 teaspoon garlic salt and onion salt/granules or powder
pepper Freshly cracked, added to taste.

Method

Preparation

Preheat your oven to 400°F (200°C).
Peel and cut the vegetables and herbs as described.

Assembly

In a large baking dish, scatter the onions, potatoes, and carrots.
Sprinkle half the salt and freshly cracked pepper over them, along with half of the chopped herbs and half of the olive oil.
Place the chicken breasts on top of the vegetable layer.

Seasoning

Drizzle the remaining olive oil over the chicken.
Sprinkle with remaining fresh herbs, salt, pepper, garlic salt, and onion salt.

Baking

Bake in the preheated oven for 55 minutes, checking for doneness with a fork on the potatoes.

Finishing Touch

Remove the dish from the oven and let it cool for about 5 minutes before serving.

Notes

For enhanced flavor, consider marinating the chicken in olive oil, garlic, and herbs for a few hours before baking. Feel free to add seasonal vegetables like zucchini or bell peppers. Fresh herbs truly make a difference, but dried herbs can be used in a pinch.