Oven-Roasted Chicken Breasts with Carrots and Red Potatoes

Name: Oven-Roasted Chicken Breasts with Carrots and Red Potatoes
Total time: 80
Yield: 4
Ingredients: 4 bone-in, skin-on chicken breast halves; 4 cloves garlic, minced, or more to taste; 2 tablespoons olive oil; 1.5 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

Recipe by Mike Brandi from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

4 servings

•

4 bone-in, skin-on chicken breast halves
•

4 cloves garlic, minced, or more to taste
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2 tablespoons olive oil
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1.5 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
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4 red potatoes, quartered
•

2 slices onion

Instructions

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).