Easy Roasted Chicken Breasts with Carrots and Potatoes

Easy Roasted Chicken Breasts with Carrots and Potatoes

April 5, 2015 by DrDan 2 Comments

An easy weeknight oven baked chicken with an Italian flair. Crusted with parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.

So in my never ending quest not to work very hard, my mind sometimes works overtime. Do you know that the roasting time for skinless boneless chicken breasts is about the same as chunks of potatoes and carrots. Add some Parmesan, bread crumbs and spicing and you’re there.

Rating:

A nice solid 4. Great for a weeknight change of pace.

Notes: While I used new red potatoes, cut up russets or other potatoes should be fine.

Remodel Update:

We have now lost the dishwasher, all counter tops etc… We now have paper plates and cups in the basement. Did you know that almost all restaurants do takeout…

Lilly and Molly with the Easter Bunny. The bunny is in trouble.

Preheat oven to 375 degrees convection or 400 degrees regular oven.

Pat dry 2 medium size skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge. Prep veggies. Wash, peal and cut carrots into slices or 3/4 to 1 inch chunks. Wash and cut small red potatoes in half. If using other potatoes cut into 3/4 to 1 inch chunks.

Toss chicken, potatoes and carrots into a large bowl and mix with 1 tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder and pepper. Add 1 teaspoon coarse salt and mix well.

Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies. Mix topping of 1/3 cup Italian bread crumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.

Give it a light spray of PAM to keep it moist.

Bake until veggies are golden brown and chicken is 165 degrees. About 35 minutes for me. Your time will vary with size of pieces and your oven.

Easy Roasted Chicken Breasts with Carrots and Potatoes

An easy weeknight oven baked chicken with an Italian flair. Crusted with parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.

Author: Dan Mikesell

Serves: 4

Ingredients

Instructions

Preheat oven to 375 degrees convection or 400 degrees regular oven.

Pat dry 2 medium size skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.

Prep veggies. Wash, peal and cut carrots into slices or ¾ to 1 inch chunks. Wash and cut small red potatoes in half. If using other potatoes cut into ¾ to 1 inch chunks.

Toss chicken, potatoes and carrots into a large bowl and mix with 1 tablespoon olive oil, ½ teaspoon each of thyme, basil, garlic powder and pepper. Add 1 teaspoon coarse salt and mix well.

Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies.

Mix topping of ⅓ cup Italian bread crumbs and ⅓ cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies. Give it a light spray of Pam to keep it moist

Bake until veggies are golden brown and chicken is 165 degrees. About 35 minutes for me. Your time will vary with size of pieces and your oven.

Notes

Very easy to scale up or down. I have a ¼ size non-stick sheet pan that is great for this.

3.2.2925

Last Updated

April 5 2015Related