Skillet Chicken and Herb Roasted Vegetables

Succulent chicken breasts roasted alongside tender potatoes and carrots, seasoned with aromatic herbs, all cooked in one skillet for a simple and satisfying meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.83/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• High-Protein
• Whole30
• Kosher
• Halal

Tags

• healthy
• one-pot
• roast

Ingredients

• 1 tablespoon olive oil
• 2 pound chicken breast (boneless, skinless)
• 1.5 teaspoon Italian seasoning (dried)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound red potato (small, quartered)
• 1 pound carrot (peeled, chopped into 1-inch pieces)
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the quartered red potatoes and chopped carrots with the olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian seasoning until evenly coated. Spread the vegetables in a single layer on a large oven-safe skillet or baking sheet.
3. Pat the chicken breasts dry with paper towels. Season both sides of the chicken with the remaining 1/2 teaspoon dried Italian seasoning and a pinch of salt and pepper.
4. Place the seasoned chicken breasts directly onto the skillet with the vegetables. Roast for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender-crisp.
5. Remove from oven, let rest for a few minutes, then serve. Garnish with fresh parsley, if desired.

Notes

Ensure vegetables are cut into similar sizes for even cooking. For extra flavor, you can add a few minced garlic cloves to the vegetables before roasting.

Nutrition (per serving)

• Calories: 485
• Protein: 52.8 g
• Carbohydrates: 44.2 g
• Fat: 11.5 g
• Fiber: 6.8 g
• Sodium: 880 mg
• Saturated Fat: 2.2 g
• Sugar: 7.3 g
• Cholesterol: 135 mg