One-Pan Roasted Chicken with Vegetables
What Started it all:
Chicken breasts, carrots, onions, potatoes
This delicious and hearty one-pan roasted chicken dish is perfect for a family dinner. With tender chicken breasts, sweet carrots, savory onions, and comforting potatoes, it’s a complete meal that’s easy to prepare and clean up!
Ingredients
- 4 chicken breasts
- 4 medium carrots, peeled and sliced
- 2 large onions, quartered
- 4 medium potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced carrots, quartered onions, and potato chunks. Drizzle with 2 tablespoons of olive oil, season with salt, pepper, and half of the garlic powder. Toss to coat evenly.
- Pat the chicken breasts dry with paper towels. Rub the remaining olive oil over the chicken and season with the remaining garlic powder, paprika, salt, and pepper.
- In a large baking dish, spread the vegetable mixture evenly. Place the seasoned chicken breasts on top of the vegetables.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh herbs if desired, then serve hot.
This one-pan roasted chicken with vegetables is not only simple to make but also packed with flavor. It’s a comforting dish that brings everyone together around the table. Enjoy your meal and the joy of cooking!