Roasted Potatoes Carrots And Chicken Breasts Recipes

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

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!

ROASTED POTATOES, CARROTS, AND CHICKEN BREASTS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Take a large ziploc bag and pour the olive oil into it. Dump the rosemary, garlic powder, parsley, chili powder, paprika, and powdered chipotle pepper.
• Grab the chicken breasts and stick them in the ziploc bag. Rub the spices onto the chicken to evenly coat them and let it marinate for at least an hour.
• Gently rub the spices around every once in a while
• Place the carrots, potatoes, and onions in a baking dish.
• Pour olive oil and sprinkle with sea salt on the vegetables. Mix it up until they're evenly coated.
• Cover it with tinfoil and bake them for an hour.
• Then, pull out the baking dish and place the chicken breasts on top of the vegetables.
• Cover with tin foil and place back in the oven for 30 minutes until your chicken breasts are done.
• Take the baking dish out of the oven and remove the chicken breasts.
• Stick the baking dish back in the oven and let the vegetables broil for five minutes.
• Serve a filling and aromatic Roasted Potatoes, Carrots, and Chicken Breasts for lunch!

ROAST CHICKEN BREASTS WITH CARROTS

Steps:

• Heat oven to 350°F.
• Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
• Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
• Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
• Serve chicken and carrots topped with pan juices.

CHICKEN BREAST WITH ROASTED POTATOES

Steps:

• Blend all the ingredients for spice mixture.
• Rub chicken with spice mixture.
• Let chicken marinade in refrigerator for 6 hours.
• On the stove top heat oil in a large oven safe pan.
• Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
• Place in 350° oven till meat registers 185°.
• About 30 minutes.
• If potatoes are not done remove chicken and place potatoes back in oven.
• This is when I would raise the temperature of the oven to 425° to get them crispy!