Roasted Chicken and Vegetables
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.
Ingredients
- 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
Instructions
- Preheat oven to 400°F (205°C).
- Wash and dice the potatoes and carrots. Cut off the woody ends of the asparagus and leave the tender tips.
- 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.
- Roast the vegetables in the preheated oven for 15 minutes.
- 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.
- After the vegetables have roasted for 15 minutes, add the seasoned chicken breasts to the baking sheet.
- Coat the asparagus with the remaining ½ tablespoon of olive oil and then place it onto the baking sheet next to the chicken.
- 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).
- Serve hot and enjoy your delicious and healthy roasted chicken and vegetables.