Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
Description
Skin-on chicken breasts are seasoned with a garlic and rosemary rub and roasted alongside carrots and red potatoes in this simple dinner recipe.
Ingredients
•
4 bone-in, skin-on chicken breast halves
•
4 cloves garlic, minced, or more to taste
•
2 tablespoons olive oil
•
1 1/2 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
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
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.
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.
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).