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Baked chicken and potatoes.
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Baked Chicken and Potatoes

A comforting one-pan meal! This easy recipe for baked chicken and potatoes features juicy chicken and roasted veggies. Perfect for a busy weeknight. Customize with your favorite herbs and spices. Serve with a side of rice, whole wheat pasta, or a fresh salad.
CourseDinner, Holiday
CuisineAmerican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Addison LaBonte

Ingredients

  • 4 boneless skinless chicken breasts or thighs
  • 4 diced medium potatoes Yukon gold or red potatoes work well
  • 3 large carrots sliced into rounds
  • 3 tablespoon olive oil
  • 2 teaspoon dried rosemary or fresh if available
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • juice of 1 lemon about 2 tbsp
  • fresh parsley chopped, for garnish

Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line it with parchment paper for easier cleanup.
  • Prepare the Vegetables: In a large bowl, toss the diced potatoes and sliced carrots with 2 tablespoons of olive oil, salt, pepper, and half of the rosemary. Spread the vegetables evenly in the prepared baking dish.
  • Prepare the Chicken: In the same bowl, coat the chicken breasts with the remaining olive oil, garlic powder, onion powder, salt, pepper, lemon juice, and the rest of the rosemary. Place the chicken on top of the vegetables in the baking dish.
  • Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  • Serve: Once baked, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired. Serve warm and enjoy!

Notes

  • This dish is great for meal prep; simply store leftovers in airtight containers in the fridge for up to 4 days.
  • Add your favorite herbs and spices, such as thyme, paprika, or Italian seasoning, to customize the flavor to your liking.
  • Feel free to add other vegetables like bell peppers, zucchini, or broccoli for added nutrients and variety.
  • For juicier meat, consider using boneless, skinless chicken thighs instead of breasts.
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    Nutrition Facts
    Nutrition Facts
    Baked Chicken and Potatoes
    Amount Per Serving
    Calories 247 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 9g
    Cholesterol 72mg24%
    Sodium 164mg7%
    Potassium 588mg17%
    Carbohydrates 6g2%
    Fiber 2g8%
    Sugar 2g2%
    Protein 25g50%
    Vitamin A 7678IU154%
    Vitamin C 4mg5%
    Calcium 25mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.