Oven-Roasted Chicken Breasts with Carrots and Red Potatoes recipe
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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
Nutrition Info
- 450.3 caloriescarbohydrate: 21.7 gcholesterol: 126.6 mgfat: 18.9 gfiber: 4.9 gprotein: 47.3 gsaturatedFat: 4.3 gservingSize: -sodium: 1081.8 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
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.
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.
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).