Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
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Description
Oven-roasted, bone-in chicken breasts with carrots and red potatoes.
Ingredients
- 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
Directions
- 1. Preheat the oven to 425 degrees F (220 degrees C).
- 2. Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
- 3. 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.
- 4. 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.
- 5. 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
serving: 4 chicken breasts
calories: 450.3 kcal
carbohydrates: 21.7 g
protein: 47.3 g
saturated fat: 4.3 g
cholesterol: 126.6 mg
sodium: 1081.8 mg
fiber: 4.9 g
sugar: 7.5 g