Oven-Roasted Chicken Breasts with Carrots and Red Potatoes

Name: Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 4 bone-in, skin-on chicken breast halves; 4 cloves garlic, minced, or more to taste; 2 tablespoons olive oil; 1 ½ teaspoons salt, or more to taste; freshly cracked black pepper to taste; 1 sprig fresh rosemary, leaves stripped and finely chopped; 8 carrots, peeled and chopped; 4 red potatoes, quartered; 2 slices onion

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Prep Time: 30 minutes

Cook Time: 50 minutes

Total: 80 minutes

Servings: 4

Cost: $5.48 /serving

Author : Mike Brandi

Oven-Roasted Chicken Breasts with Carrots and Red Potatoes

Ingredients

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4 bone-in, skin-on chicken breast halves4 cloves garlic, minced, or more to taste2 tablespoons olive oil1 ½ teaspoons salt, or more to tastefreshly cracked black pepper to taste1 sprig fresh rosemary, leaves stripped and finely chopped8 carrots, peeled and chopped4 red potatoes, quartered2 slices onion

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Instructions

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Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.

Step 3

Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.

Step 4

Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.

Step 5

Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).