One-Pan Roasted Chicken and Vegetables

Name: One-Pan Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: International
Ingredients: 2 each Boneless, Skinless Chicken Breasts; 300 gram Potatoes; 2 medium Carrots; 200 gram Broccoli Florets; 2 tablespoon Olive Oil; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper; 0.5 teaspoon Dried Rosemary

"A simple yet delicious one-pan recipe featuring tender roasted chicken breasts and a medley of seasonal vegetables, seasoned perfectly for a balanced and satisfying meal. Ideal for a quick weeknight dinner."

Ingredientes

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2 Porciones

Boneless, Skinless Chicken Breasts
2 each
Potatoes
10.6 oz
Carrots
2 medium
Broccoli Florets
7.1 oz
Olive Oil
2 tablespoon
Salt
0.5 teaspoon
Black Pepper
0.3 teaspoon
Dried Rosemary
0.5 teaspoon

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Paso 1 de 8

Preheat your oven to 400°F (200°C).

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1
Preheat your oven to 400°F (200°C).
2
Wash and chop the potatoes into 1-inch cubes. Peel and slice the carrots into 1/2-inch thick rounds. Break the broccoli into bite-sized florets.
3
In a large bowl, combine the chopped potatoes, carrots, and broccoli.
4
Drizzle the vegetables with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat evenly.
5
Place the chicken breasts on a clean cutting board. Drizzle them with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the dried rosemary. Rub the seasoning onto both sides of the chicken.
6
Arrange the seasoned vegetables in a single layer on a large baking sheet. Place the seasoned chicken breasts among the vegetables on the same baking sheet.
7
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
8
Carefully remove the baking sheet from the oven. Let the chicken rest for a few minutes before slicing or serving. Serve immediately and enjoy your balanced meal.