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

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES



Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ 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

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
  • 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.
  • 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.
  • 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).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

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