Oven-roasted Chicken with Vegetables
What Started it all:
Chicken breast, potatoes, carrots, Asparagus
This recipe is simple to make and perfect for a weeknight dinner. The chicken is seasoned with a blend of herbs and roasted alongside potatoes, carrots, and asparagus.
Ingredients
- 4 chicken breasts
- 4 medium potatoes, cut into small chunks
- 4 medium-sized carrots, peeled and cut into bite-sized pieces
- 1 bunch of asparagus, trimmed
- 2 tablespoons of olive oil
- 1 tablespoon of dried thyme
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, mix together the olive oil, dried thyme, salt, and pepper.
- Generously rub the chicken breasts with the olive oil mixture and place them in the center of the baking sheet.
- Add the potatoes and carrots around the chicken, making sure to spread everything out evenly.
- Place the baking sheet in the oven and roast for 20-25 minutes.
- Remove the baking sheet from the oven and add the asparagus, scattering it evenly around the pan.
- Return the baking sheet to the oven and continue to roast for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Once done, remove the baking sheet from the oven and allow everything to cool down for a few minutes.
- Serve your oven-roasted chicken with vegetables hot and enjoy!