Baked Chicken Potatoes Carrots And Herbs From The Farmers Market Recipes

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BAKED CHICKEN, POTATOES, CARROTS AND HERBS FROM THE FARMERS MARKET



Baked Chicken, Potatoes, Carrots and Herbs from the Farmers Market image

This easy baked chicken, potatoes, carrots and herbs recipe is perfect for dinner (and it happens to be a naturally gluten-free meal!)

Provided by Sweetphi

Categories     Chicken

Time 1h10m

Number Of Ingredients 9

2 lbs potatoes (I use Yukon gold potatoes, peeled and cut into quarters, about 5 potatoes)
2 lbs large carrots (peeled and cut into chunks, about 6 large carrots)
1 yellow onion (medium-large, peeled and cut into large chunks)
2 lbs chicken breasts (4 large breasts)
3 tablespoons extra virgin olive oil
2 tablespoons fresh herbs (such as thyme, oregano, parsley and rosemary- herbs should be destemmed and finely chopped)
1 teaspoon salt
1/2 teaspoon garlic salt and onion salt/granules or powder
pepper (freshly cracked, to taste)

Steps:

  • Preheat oven to 400.
  • Peel and cut the vegetables and herbs. In a large baking dish scatter the onions, potatoes and carrots, sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil.
  • Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables. Drizzle remaining olive oil over the chicken, then sprinkle remaining fresh herbs and salt/pepper and garlic and onion salt.
  • Bake for 55 minutes then check for doneness, the potatoes should be soft when poked with a fork, remove from oven, allow to cool for 5 minutes, then enjoy!

Nutrition Facts : ServingSize 1 chicken breast and veggies, Calories 631 kcal, Carbohydrate 64 g, Protein 55 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 145 mg, Fiber 12 g, Sugar 14 g, TransFat 1 g, Sodium 1308 mg, UnsaturatedFat 11 g

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