Baked Chicken and Potatoes

A comforting one-pan meal! This easy recipe for baked chicken and potatoes
features juicy chicken and roasted veggies. Perfect for a busy weeknight.
Customize with your favorite herbs and spices. Serve with a side of rice, whole
wheat pasta, or a fresh salad.

Servings: 4 servings

Author:

Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

Course:

Dinner Holiday [https://www.100daysofrealfood.com/wprm_course/holiday/]

Cuisine:

American

Instructions

1 Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a large
baking dish or line it with parchment paper for easier cleanup.
2 Prepare the Vegetables: In a large bowl, toss the diced potatoes and sliced
carrots with 2 tablespoons of olive oil, salt, pepper, and half of the rosemary.
Spread the vegetables evenly in the prepared baking dish.
3 Prepare the Chicken: In the same bowl, coat the chicken breasts with the
remaining olive oil, garlic powder, onion powder, salt, pepper, lemon juice, and
the rest of the rosemary. Place the chicken on top of the vegetables in the
baking dish.
4 Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Then,
remove the foil and bake for an additional 15-20 minutes, or until the chicken
reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
5 Serve: Once baked, remove from the oven and let it rest for a few minutes.
Garnish with fresh parsley if desired. Serve warm and enjoy!

Baked Chicken and Potatoes

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook