Baked Chicken, Potatoes, Carrots and Herbs

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 4

Ingredients

• 2 lbs potatoes I use Yukon gold potatoes, peeled and cut into quarters, about 5 potatoes

• 2 lbs large carrots peeled and cut into chunks, about 6 large carrots

• 1 yellow onion medium-large, peeled and cut into large chunks

• 2 lbs chicken breasts 4 large breasts

• 3 tablespoons extra virgin olive oil

• 2 tablespoons fresh herbs such as thyme, oregano, parsley and rosemary- herbs should be destemmed and finely chopped

• 1 teaspoon salt

• 1/2 teaspoon garlic salt and onion salt/granules or powder

• pepper freshly cracked, to taste

Instructions

• Preheat oven to 400.

• Peel and cut the vegetables and herbs. In a large baking dish scatter the onions, potatoes and carrots, sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil.

• Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables. Drizzle remaining olive oil over the chicken, then sprinkle remaining fresh herbs and salt/pepper and garlic and onion salt.

• Bake for 55 minutes then check for doneness, the potatoes should be soft when poked with a fork, remove from oven, allow to cool for 5 minutes, then enjoy!

Notes

This recipe is made with large chicken breasts. If the chicken you're using is on the smaller or thinner side, I would recommend adding it halfway through cooking as to not dry out the chicken. You could also add in a can of crushed tomatoes or cream of chicken soup if you like a saucier dish, I happen to love the roasted quality of this dish without any sauce.

 Recipe by https://sweetphi.com/baked-chicken-potatoes-carrots-and-herbs-from-the-farmers-market