Oven-Roasted Chicken with Carrots
What Started it all:
chicken breast, carrots
This recipe serves 4 people.
Ingredients
- 4 chicken breasts
- 4 medium-sized carrots
- 2 tablespoons of olive oil
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 2 teaspoons of dried oregano
- 2 teaspoons of garlic powder
Instructions
- Preheat your oven to 400°F.
- Peel your carrots and slice them into thin rounds.
- Take out a baking dish and place the sliced carrots in it.
- Drizzle the sliced carrots with 1 tablespoon of olive oil and 1 teaspoon of salt.
- Toss the carrots to evenly coat in the oil and salt mixture.
- Push the carrots to the sides of the dish to make room for the chicken breasts.
- Pat dry the chicken breasts using a paper towel.
- Season the chicken breasts on both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, 2 teaspoons of dried oregano, and 2 teaspoons of garlic powder.
- Drizzle the chicken breasts with the remaining tablespoon of olive oil.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the chicken breasts are cooked through and the juice runs clear.
- Serve the oven-roasted chicken with carrots on plates and enjoy!