Description
A convenient and healthy one-pan dinner featuring juicy roasted chicken breasts and caramelized root vegetables seasoned with garlic and herbs.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 3 large carrots, peeled and sliced into rounds
- 1 lb baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the carrots and potatoes into uniform, bite-sized pieces to ensure even cooking.
- Place the chicken breasts and chopped vegetables on a large rimmed sheet pan.
- Drizzle with olive oil and sprinkle with minced garlic, dried oregano, salt, and black pepper.
- Toss all ingredients together until evenly coated, then spread them out in a single layer.
- Roast in the oven for 20 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and browned.
- Remove from the oven and let the meat rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American