Simple Baked Chicken with Potatoes and Carrots
A comforting, no-fuss dish featuring juicy baked chicken, golden roasted potatoes, and tender carrots. This american-inspired vegetarian ready in about 55 minutes pairs (6 oz each) chicken breasts, quartered small red potatoes, large, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) chicken breasts
- 1 lb, quartered small red potatoes
- 2 large, sliced carrots
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a bowl, toss 1 lb quartered potatoes and 2 sliced carrots with 2 tbsp olive oil, 1 tsp dried rosemary, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 3: Arrange vegetables on the baking sheet in a single layer. Place 4 chicken breasts on top, skin-side up. Drizzle any remaining oil over the chicken.
- Step 4: Bake for 35-40 minutes until chicken is golden brown and reaches an internal temperature of 165°F (74°C), and vegetables are tender and crispy around the edges. Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simple Baked Chicken with Potatoes and Carrots take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simple Baked Chicken with Potatoes and Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Simple Baked Chicken with Potatoes and Carrots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simple Baked Chicken with Potatoes and Carrots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simple Baked Chicken with Potatoes and Carrots?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
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