Roasted Chicken Breast with Potatoes and Vegetables: Recipe

Another great and simple recipe for delicious roasted chicken breast with potatoes and vegetables, namely carrots, broccoli, and peppers. However, you can also add other vegetables or omit something from this recipe. But I would definitely give a big thumbs up to carrots, which add a very pleasant sweet taste and, in addition, a great color to the whole dish. I’m not sure if it’s true, but my grandmother always said that you get the most vitamins from carrots by heat treating them, so keep that in mind. At least your eyes, which suffer even while reading this recipe, will thank you.

Recipe

Ingredients in this recipe

• 4 boneless, skinless chicken breasts
• 4 large potatoes, peeled and cut into at least quarters
• 2 cups vegetables of your choice (carrots, broccoli, bell peppers, corn, peas, etc.), larger vegetables chopped
• 4 cloves of crushed garlic
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Step-by-step instructions

Step 1

• Wash them under running water and dry with, for example, paper towels.

Step 2

• Season both sides of the chicken breasts with salt, pepper, thyme, and rosemary. If you want to use a different spice mix, don’t get too carried away and put it in there.

Step 3

• In a large enough container, add the chopped potatoes, all the vegetables, chives, and olive oil. Mix everything thoroughly, add salt, pepper, and any other herbs and spices you prefer.

Step 4

• Turn on the oven and preheat to 200 °C (400 °F). It’s just enough so that you don’t waste energy, but at the same time, the oven is ready to bake.

Step 5

• Place the seasoned chicken breasts on a tray lined with baking paper or lightly greased with oil or perhaps butter. Grandma would definitely use butter, so I vote for butter. Spread the prepared vegetable mixture around the chicken.

Step 6

• Bake the chicken breast with potatoes and vegetables in the preheated oven for about 30 minutes or until the chicken is cooked through. If using a thermometer, the internal temperature of the meat should be around 74 °C (165 °F), and the vegetables should be tender. During cooking, you can turn the chicken breast at least once and mix the vegetables so that everything is cooked evenly.

Step 7

• When everything is baked, and it seems like the right moment to take it out of the oven, do it and let the chicken and vegetables rest for a while before serving. Five minutes is all it takes for the roasted meat to rest, everything settles down, and you don’t put very hot food on the plate.

Step 8

• Spread the vegetables on a plate, place the potatoes around, and the chicken breast on top of the vegetables. Don’t forget the wonderful juice that was created during baking. For extra flavor and pampering, you can put a slice of butter on top of the hot chicken.

I love this type of recipe. Do you know why? Because they are incredibly simple and, at first glance, perhaps too ordinary. But you will discover that you have a lot of room for experimentation and improvement, and you will suddenly discover that great food is made simply by high-quality ingredients, simplicity, and the possibility to adjust the flavors, for example by changing the spices, herbs, or adding a slice of butter. Can you also enjoy these little things while preparing food? What is your favorite recipe for roasted chicken breast?