Yield: Serves 4 | Prep Time: 5 minutes | Cook Time: 35–40 minutes
I could eat these potatoes off the pan all day long, even cold! The buttery flavor makes Yukon Gold potatoes so comforting. I usually end up buying a couple of extra potatoes to satisfy my own snacking habit.
INGREDIENTS
4 boneless, skinless chicken breasts
6–8 Yukon Gold potatoes, quartered or halved
2 cups baby carrots
1 red onion, quartered
10–15 garlic cloves, peeled and left whole
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
DIRECTIONS
1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
2. Arrange the chicken, potatoes, carrots, onion, and garlic cloves on the baking sheet in a single, even layer. Sprinkle the chicken and vegetables with salt and pepper and the rosemary, thyme, and parsley. Drizzle everything with the olive oil. Gently toss with your fingers and rearrange in a single layer.
3. Bake for 35–40 minutes until the chicken is cooked through and the vegetables are tender.
4. Transfer to a serving dish and serve immediately.