An easy weeknight oven baked chicken with an Italian flair. Crusted with parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.
So in my never ending quest not to work very hard, my mind sometimes works overtime. Do you know that the roasting time for skinless boneless chicken breasts is about the same as chunks of potatoes and carrots? Add some Parmesan, bread crumbs and spicing and you’re there.
Rating:
A nice solid 4. Great for a weeknight change of pace.
Notes: While I used new red potatoes, cut up russets or other potatoes should be fine.
Other Sheet Pan Recipes
One Pan Roasted Pork Tenderloin with Potatoes and Carrots
Easy Sheet Pan Chicken Fajitas
Remodel Update:
We have now lost the dishwasher, all counter tops, etc… We now have paper plates and cups in the basement. Did you know that almost all restaurants do takeout…
Lilly and Molly with the Easter Bunny. The bunny is in trouble.
Preheat oven to 375 degrees convection or 400 degrees regular oven.
Pat dry two medium size skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge. Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes cut into 3/4 to 1-inch chunks.
Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.
Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies. Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.
Give it a light spray of PAM to keep it moist.
Bake until veggies are golden brown, and chicken is 165 degrees. About 35 minutes for me. Your time will vary with the size of pieces and your oven.
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Easy Roasted Chicken Breasts with Carrots and Potatoes
Ingredients
- 2 skinless boneless chicken breasts
- 6 red potatoes - small
- 4 carrots - medium
- 1 tablespoon olive oil
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 teaspoon coarse salt
- 1/3 cup Italian bread crumbs
- 1/3 cup Parmesan cheese - fresh preferred grated
Instructions
- Preheat oven to 375 degrees convection or 400 degrees regular oven.
- Pat dry two medium size skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.
- Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes cut into 3/4 to 1-inch chunks.
- Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.
- Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies.
- Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies. Give it a light spray of Pam to keep it moist
- Bake until veggies are golden brown, and chicken is 165 degrees. About 35 minutes for me. Your time will vary with the size of pieces and your oven.
Recipe Notes
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
amy
July 8, 2019 at 11:55 pmi’ll be making this again :)
Dan R Cassidy
August 9, 2018 at 6:48 pmif you have time should chicken be brined?
DrDan
August 9, 2018 at 7:43 pmHi Dan,
I don’t for this recipe. But a brine is always a good thing for chicken breasts so if you have time then yes. Also, if they have been previous frozen, it is probably a good time. I try to do fresh.
Dan
Cookin Mama
March 20, 2018 at 5:58 pmI have a Fargo Convection Oven that i bought awhile back ,but not sure the proper way to use it. My question is; can i just place all the veggies and the chicken in the bottom of the glass bowl, or do i have to place them in a small round pan in the bottom of the glass bowl? Can you please let me know asap? I’m ready to get cookin! Thank You,Cookin Mama
DrDan
March 20, 2018 at 6:13 pmI’m not familiar with that device but this needs to be just one layer. On glass or metal shouldn’t matter. When I Google Fargo Convection Oven I get Fago. The pictures show some somewhat normal looking ovens but also a round thing. If it is the round thing, this recipe needs heat coming from the bottom and top both and I don’t think that device would work well. It looks like it shots hot air from above and it that is true, I’m sure it would not be good.
Hilary
June 11, 2017 at 9:15 pmJust made this dish and it is so good! It baked really well and quickly! I was worried that it might have been over seasoned as the seasonings were bold in flavor but my boyfriend said it was fine! I have added this to my recipe box and will be remaking many more times in the future!
*Using what I had on hand, I made a few adjustments; I used 3 s/b-less breast, 1 russet potato, 1 sweet potato, and 5 carrots. Also, I had completely forgotten to add the breadcrumb and Parmesan cheese!
Thanks again for sharing!!!
Casey Bemis
April 21, 2017 at 9:13 pmI am about to do this recipe for about the 10th time. Love it. I like it best with Panko bread crumbs, but regular ones are good too. I have also used the newer purple potatoes for variety and color.. This is an easy recipe that can be dressed up with several vegetables during the last 10 minutes. I’ve used chopped red peppers and frozen peas. Could use Asparagus or others.
DrDan
April 21, 2017 at 9:17 pmHi Casey,
I vary the veggies almost everytime. I consider this a “lazy” recipe for when I want almost no work.
Thanks for the note
Dan
Eileen Burns
April 10, 2017 at 5:05 pmI think this is the first time I made juicy and tender chicken breasts.
DrDan
April 10, 2017 at 5:14 pmHi Eileen,
I do love a simple cook like this.
Thanks for the note.
Dan
Casey Bemis
March 30, 2017 at 11:03 pmThis is the second time I made this dish and it was quite a success. Last time I used a mix of purple potatoes and red potatoes plus carrots. This time I used halved fingerlings. I didn’t use oil spray but just drizzled on olive oil. I liked best using Panko bread crumbs. Nice and crispy. While the carrots and potatoes were good, I added some chopped red pepper near the end for some color. I think you can really use about any vegetable with this recipe. It was definitely a hit at my house.
DrDan
January 14, 2017 at 12:10 amHi Cerwyn,
I’m not sure what happened to you. With the “sprinkle”, I mean to just dust it over the dish. No patting in and about 1/3 will end up on the pan.
At least the other recipes are working for you…
Thanks for the note.
Dan
Cerwyn
January 13, 2017 at 11:53 pmDr. Dan. A rare miss for us. Maybe I did something wrong? It was incredibly over herbed and I had like triple the amount of bread crumb cheese mixture I needed. Directions said sprinkle it on. Was I supposed to pat it on the chicken to form a crust?
That being said I’ve tried 8 of ur recipes and this was the only one I had trouble with. Everything else has been unbelievably good. I’ve learned to make rolls and a roux from u. Thank u and keep up the good work!
Judy Uhl
January 2, 2017 at 2:05 pmI have this in the oven right now~ smells great! Thanks Dr. Dan Easy Peasy Recipe!
DrDan
January 2, 2017 at 7:16 pmHi Judy and Happy New Years
Hope it works well for you.
Dan
Davina Gilligan
December 20, 2016 at 11:51 amI made this for my husband and I for dinner last night…So Delicious! It’s our favorite chicken recipe, I always make the same amount so that my he can have some for his lunch for the next day. Thank you for the recipe!
Meg
November 1, 2016 at 4:46 pmThis might seem like a silly question but my oven has a bake and roast convection option. I’m assuming since it’s a roast chicken I should choose the roast option. I’m a newbie at cooking and appreciate your recipes! Thanks in advance.
DrDan
November 1, 2016 at 5:17 pmHi Meg,
I’m going to refer you to the manual for your oven. I believe convection roast suggestions vary some by the manufacturer.
I always use convection bake. Older convection ovens that don’t have the “roast” are the equivalent of convection bake using a heating element in the fan unit.
In general, the convection roast will turn on other burners also and may decrease the cooking time more and add more browning.
Dan
Bobby
October 18, 2015 at 9:13 pmMy husband and a I had this tonight for the first time-delicious! The amount was a little too much so I will cut it down a little but we loved it. Did not use Pam. Lined cookie sheet with aluminum foil and spread olive oil with my finger. I overlooked it a little but that was my fault. It’s a definite Keeper.
Susan Murray
June 21, 2015 at 6:51 pmThis was the second item I cooked in my new Oyama Turbo Convection Roaster Oven and we were pleasantly surprised it was very good. I don’t cook at home much but this was an easy dish to prepare and cook just enough for two I used already trimmed chicken breast halves (1 whole breast). Next time I would not add as many bread crumbs just a personal preference, the chicken was very moist and the vegetables complimented the protein nicely.
Robert Searl
April 5, 2015 at 7:25 pmMike,
More often than not recipes for ovens do not mention rack position. Is there a difference for rack positions for normal roasting versus convection roasting?
Thanks,
Robert
DrDan
April 5, 2015 at 8:28 pmHi Robert,
With convection ovens, rack position is less important but still with have some effect. With conventional ovens, rack position is more important. If not specified always assume racks in the middle since other positions are really for special effects and not general baking/roasting.
Dan