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One Pan Baked Chicken and Vegetables

Ingredients

  • 3 - 4 chicken breasts boneless and skinless
  • 2 - 3 cups of peeled cubed potatoes (about 3 - 4 medium potatoes)
  • 2 cups baby carrots
  • 1 large onion cut into large pieces
  • 3 tbsp olive oil
  • 2 - 3 tbsp fresh chopped rosemary
  • 1 cup of unsalted chicken stock
  • 4 cloves garlic smashed (do not mince)
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees.
  • In a 9 by 13 inch baking pan add the cut potatoes, baby carrots, onions.
  • Add salt and pepper, HALF of the rosemary and HALF of the olive oil. Using your (clean) hands toss together everything till combined.
  • Pour in chicken stock.
  • Cut chicken breasts in half and place on top of vegetables.
  • Season chicken with a little bit of salt and pepper.
  • Top the chicken and vegetables with the garlic, remaining rosemary and olive oil.
  • Bake in a 400 degree oven for 55 - 60 minutes, or until chicken is cooked through and vegetables are tender.