Baked Chicken and Potatoes
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Baked Chicken and Potatoes
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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.
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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 tbsp olive oil
- 2 tsp dried rosemary or fresh if available
- 2 tsp garlic powder
- 1 tsp 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.
- Check out all of our Kitchen Favorites!
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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 0.01gPolyunsaturated Fat 2gMonounsaturated Fat 9gCholesterol 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.
- Calories 247
- Calories from Fat 126
- % Daily Value*
- Fat 14g
- 22%
- Saturated Fat 2g
- 13%
- Trans Fat 0.01g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 9g
- Cholesterol 72mg
- 24%
- Sodium 164mg
- 7%
- Potassium 588mg
- 17%
- Carbohydrates 6g
- 2%
- Fiber 2g
- 8%
- Sugar 2g
- 2%
- Protein 25g
- 50%
- Vitamin A 7678IU
- 154%
- Vitamin C 4mg
- 5%
- Calcium 25mg
- 3%
- Iron 1mg
- 6%
- 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.
Check out all of our Kitchen Favorites! 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 0.01gPolyunsaturated Fat 2gMonounsaturated Fat 9gCholesterol 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.
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