Roasted Chicken and Vegetables

Chef Brainy
What Started it all:
Chicken breast, potatoes, carrots, Asparagus

This recipe combines juicy chicken breast with roasted potatoes, carrots, and asparagus for a hearty and delicious complete meal.


  • 4 chicken breasts
  • 4 medium-sized potatoes
  • 2 large carrots
  • 1 bunch of asparagus
  • 2 tablespoons olive oil
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • Salt and pepper to taste


  1. Preheat oven to 400°F (205°C).
  2. Wash and dice the potatoes and carrots. Cut off the woody ends of the asparagus and leave the tender tips.
  3. Place the diced potatoes and carrots onto a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and ½ tablespoon of garlic powder. Mix well.
  4. Roast the vegetables in the preheated oven for 15 minutes.
  5. In a separate bowl, mix 1 tablespoon of olive oil, 1 tablespoon of dried parsley, and ½ tablespoon of garlic powder. Rub this seasoning mixture onto the chicken breasts.
  6. After the vegetables have roasted for 15 minutes, add the seasoned chicken breasts to the baking sheet.
  7. Coat the asparagus with the remaining ½ tablespoon of olive oil and then place it onto the baking sheet next to the chicken.
  8. Roast everything in the oven for another 20-25 minutes or until the thickest part of the chicken breasts reaches an internal temperature of 165°F (75°C).
  9. Serve hot and enjoy your delicious and healthy roasted chicken and vegetables.

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