Simplify your dinner routine with a sheet-pan roasted chicken & potatoes meal that combines rustic flavors and easy cleanup for a satisfying family feast.
Author:Addie Gundry
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:Serves 4
Category:Entrées
Ingredients
Scale
4 boneless, skinless chicken breasts
6–8 Yukon Gold potatoes, quartered or halved
2 cups baby carrots
1 red onion, quartered
10–15 garlic cloves, peeled and left whole
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
Instructions
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.
Arrange the chicken, potatoes, carrots, onion, and garlic cloves on the baking sheet in a single, even layer. Sprinkle the chicken and vegetables with salt and pepper and the rosemary, thyme, and parsley. Drizzle everything with the olive oil. Gently toss with your fingers and rearrange in a single layer.
Bake for 35–40 minutes until the chicken is cooked through and the vegetables are tender.
