Garlic Herb Roasted Chicken Breast

Golden roasted chicken breasts seasoned with fragrant herbs, baked on a single pan alongside tender baby red potatoes and carrots.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.13/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Carb

Tags

• sheet pan
• roast
• bake
• healthy
• comfort food
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, 4 cutlets)
• 1 pound baby red potatoes (halved)
• 1 pound carrots (peeled and sliced into 1-inch rounds)
• 1 tablespoon olive oil
• 1.5 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Place halved baby red potatoes and sliced carrots onto the baking sheet. Drizzle with half of the olive oil and season with half of the garlic powder, dried oregano, dried thyme, salt, and black pepper, tossing to coat.
3. Arrange the chicken breast cutlets in the center of the sheet pan. Rub with remaining olive oil and season with the rest of the garlic powder, oregano, thyme, salt, and pepper.
4. Roast in the oven for 28 to 30 minutes until vegetables are fork-tender and the chicken reaches an internal temperature of 165°F.
5. Let chicken rest for 5 minutes before slicing. Serve each breast with a generous portion of roasted potatoes and carrots.

Nutrition (per serving)

• Calories: 278
• Protein: 39.1 g
• Carbohydrates: 12.1 g
• Fat: 8.1 g
• Fiber: 3.1 g
• Sodium: 598 mg
• Saturated Fat: 1.3 g
• Sugar: 5.4 g
• Cholesterol: 120 mg