Baked Chicken, Potatoes, Carrots and Herbs from the Farmers Market

This is one of my all-time favorite easy recipes: baked chicken with potatoes and carrots.Β It’s a dish I make all year round, and makes for a really great ‘make ahead’ dinner that can be made on a Sunday and then served for lunches/dinners throughout the weekend (yay for healthy meal prep recipes!)

Baked chicken potatoes carrots and herbs recipe, easy baked chicken and vegetables recipeThis recipe for baked chicken, potatoes, carrots and herbs also happens to be one of the most popular recipes on my website. Since making it, and posting it way back in 2013 (wow, how time flies) I’ve made this dish countless times, and have gotten so many amazing emails from readers who’ve made this, it was high time for a few newer pictures.

Baked chicken and vegetables recipeWe live really close to an amazing Farmers Market, I’m talking walking distance! So what I love to do in the summer is take my wonderful husband as a bag carrier and head to the Farmers Market.

Baked chicken potatoes and carrots recipeWhy do I need him with me? Well, because as I explained to him, if I go by myself I end up buying way to much stuff -like watermelons for example- and then drop them on the way home (this actually happened … and more than once lol) so I clearly need supervision and help carrying the bags! Do you go to the farmers market?

The Farmers Market we go to is the West Allis Farmers Market, and I frequently post pictures of in on my instagram (like here) because I love it so much.

West Allis Farmers Market

With all the fresh vegetables I get, I love to just roast them in the oven for dinner, I have made this over and over and over because it is so simple and full of flavor (the carrots I get are both yellow and orange!)

Baked chicken with vegetables recipeIf you’re looking for other roasted vegetable and chicken dinner recipes, here are a few of my favorites: roasted vegetables with chicken sausage, roasted whole chicken and carrots with lemon and thyme<–a huge favorite dish of mine, and roasted potato and kohlrabiΒ salad<–makes a great side dish as part of this farm to table dinner with rotisserie chicken and ginger glazed carrots!

I use a Pyrex baking dish like this because after I’m done baking it and want to store leftovers in the fridge, I just put the lid on it. These baking dishes with lids are truly my favorite ones and I use them ALL the time.

Baked chicken recipe, baked chicken and vegetables dinner recipeThis baked chicken, potatoes, carrots and fresh herb recipe is totally customizable to what you have on hand. Instead of fresh herbs you could use Italian seasoning (I would use 1 and a 1/2 teaspoons instead of 2 tablespoons fresh herbs).

baked chicken, vegetables, potatoes and herbs make a perfect dish made from Farmer's Market finds

Baked Chicken, Potatoes, Carrots and Herbs from the Farmers Market
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner, Lunch
Serves: 4-6
Ingredients
  • 2 lb potatoes (I use Yukon gold potatoes, peeled and cut into quarters, about 5 potatoes)
  • 2 lb large carrots (peeled and cut into chunks, about 6 large carrots)
  • 1 medium-large yellow onion (peeled and cut into large chunks)
  • 2 lbs chicken breasts (4 breasts)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh herbs (such as thyme, oregano, parsley and rosemary- herbs should be destemmed and finely chopped)
  • 1 teaspoon salt
  • ½ teaspoon garlic salt and onion salt/granules or powder
  • freshly cracked pepper, to taste
Instructions
  1. Preheat oven to 400.
  2. Peel and cut the vegetables and herbs. In a large baking dish scatter the onions, potatoes and carrots, sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil.
  3. Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables. Drizzle remaining olive oil over the chicken, then sprinkle remaining fresh herbs and salt/pepper and garlic and onion salt.
  4. Bake for 55 minutes then check for doneness, the potatoes should be soft when poked with a fork, remove from oven, allow to cool for 5 minutes, then enjoy!
If you make this recipe and love it as much as my family does, I’d love to hear your feedback in the comments section.

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Showing 48 comments
  • Julie
    Reply

    Do you think adding tomatoes or chicken stock
    to this dish may make it juicier?

    • Sweetphi
      Reply

      I totally think you can add tomatoes and/or chicken stock to make it juicier. I would say only add about a cup of stock or 1-2 tomatoes, otherwise you’ll end up with a stew-type dish (though those are good too πŸ™‚ ) Thanks for commenting!

      • Monica
        Reply

        I just made this for dinner, I thought cooking it for 55 was long but I followed the directions and it came out so dry and over done. So bummed.

        • Sweetphi
          Reply

          Hi Monica,
          So sorry to hear it didn’t turn out for you. I have never not had to cook it for 55 minutes…I find that the vegetables and/or chicken isn’t cooked through if I do it for less time. Could I ask – what cut of chicken did you use? Were they chicken breasts? Were they thinner than normal? That’s the first place I would try to trouble shoot. Also the potatoes – were they cut up super small? If they were they would have been done faster, but again, I haven’t had to not cook everything for less than 50 min. Hopefully we can figure this out.
          Best,
          Phi

  • Julie
    Reply

    you’re wonderful for getting back to me so soon! Going to make it tonight. I was worried my husband may complain it is dry (i’m sure I would like it just fine) – so I thought I would just add a little something to see how that turns out. Thanks for the recipe πŸ™‚ Can’t wait to make it!

    • Sweetphi
      Reply

      You’re very welcome! Let me know how it all turns out πŸ™‚ This dish is definitely more on the ‘dry’ side, but adding a little of stock or tomatoes might make it more juicy! Thanks again for commenting, it is very much appreciated!

      • Julie
        Reply

        It was a late dinner, we just finished up – but I have to say WOW to this recipe! My husband rarely (if ever) compliments my cooking, because his mother was a chef – so most of the stuff I make doesn’t even deserve a compliment in his mind! – Anyway, he commented three times during his meal this evening to say how delicious it was!

        I used fingerling potatoes and yellow/purple carrots from the farm across the road from my home, and trader joe’s organic chicken breasts. I used fresh rosemary from my garden, and a pinch of italian seasoning. My only modifications were three whole cloves of garlic, and a can of crushed tomatoes, and 1/4 cup of chicken stock. I also sprinkled romano cheese on top.

        The chicken was SO tasty and tender – just the perfect amount of salt and pepper – I cut up a baguette to sop up the sauce.

        Such a winner! I know he will be requesting this one πŸ™‚

        Thanks so much for making me look good tonight! Absolutely wonderful recipe!!

        xoxoxo

        • Sweetphi
          Reply

          Wow Julie, your comment totally MADE MY DAY/WEEK/MONTH! Thank you so much! I’m so glad it turned out. I always love hearing feedback, and how dishes work in others’ kitchens, and this response couldn’t have been more perfect. The modifications you made to the dish sound fantastic – I might have add some tomatoes, chicken stock and romano cheese on top next time I make this dish – good thing I’m headed to the farmers market tomorrow!
          Thanks again,
          xoxo
          Phi

          • sarah

            I wanna do it Julie’s way cause it sounds absolutely amazing!! But I only have skinless boneless chicken tenderloins would it still work Maybe just less cook time?

          • Sweetphi

            If using tenderloins I would add them at the end, with 20 minutes to go πŸ™‚

        • sarah
          Reply

          I wanna do it your way cause it sounds absolutely amazing!! But I only have skinless boneless chicken tenderloins would it still work Maybe just less coOK time?

  • Carl
    Reply

    Do you cover it while it cooks?

    • Sweetphi
      Reply

      I do not cover it while it cooks (I like the browning of the veggies while it bakes), but you could certainly cover it if you wanted to, either way it would be delicious πŸ™‚ I’d love to hear how it turns out.

      • Carl
        Reply

        Thank you for your fast reply. I’m going to try it for dinner tonight and I’ll let you know how it cam out. Thanks again

        • Sweetphi
          Reply

          Can’t wait to hear how it all turned out πŸ™‚

  • Danielle
    Reply

    What do you suggest to serve this with? Rice maybe?

    • Sweetphi
      Reply

      Hi Danielle, I usually serve it as is (the potatoes as the starch) but if you’d like to serve it with rice you could certainly do so πŸ™‚ I hope you enjoy this recipe.

  • Francie Chambers
    Reply

    Just came across this! What a yummy recipe! Thank you!

    • Sweetphi
      Reply

      You’re so welcome, this is one of our favorite meals to make!

  • Susie
    Reply

    I stumbled upon this recipe just recently when Googling for easy chicken recipes. I am a good cook, but I’m not very innovative (or intuitive) when it comes to recipes. I have to look up how to do things I’m sure other people take for granted. So when I find recipes like this that are easy to follow AND look delicious, I have to try them! My favorite part was that you basically just chop up a bunch of stuff and throw it in the oven. This was absolutely mouth-watering. I’m very impressed. I prepared the recipe as-is except I used baby potatoes with the skin on instead. I would also recommend slicing the carrots instead of cutting into chunks as they take a little longer to soften. Thank you so much and I look forward to making your other recipes!

    P.S. I passed this along to several family members & friends.

    • Sweetphi
      Reply

      Susie, I have to say, your comment truly made my day! Thank you for taking the time to come and comment with your feedback, I really truly appreciate it!
      I’m so glad you liked the recipe as much as we do, and those are great tips and substitutions you used. I love adding what I have on hand and making a dish my own – I’ve definitely used baby potatoes in this dish πŸ˜‰
      I hope you enjoy the other recipes you find. If you ever need any suggestions feel free to ask away!
      Thank you also for passing this along to friends and family.
      Best,
      Phi

  • Peg
    Reply

    Trying this tonight. I only have boneless, skinless chicken on hand. What will that do to the cooking time?

    • Sweetphi
      Reply

      Hi Peg, I use boneless, skinless chicken breasts for this recipe so it shouldn’t affect the cook time. I would check it though after 35 minutes for doneness, you might not need the full 50 minutes πŸ™‚
      Hope you enjoy
      Phi

    • Peg
      Reply

      Wow! I only asked my question 5 min ago! Thanks for your quick reply. Off to cook now…

  • Kris Arnold
    Reply

    could you do this with diced chicken ?
    im thinking of cooking it and that is all i have in the fridge
    cheers
    kris

    • Sweetphi
      Reply

      Hi Kris,
      Yes, this could be made with diced chicken. However, I would suggest baking the vegetables first and then adding in the chicken when you have 20 minutes remaining on the bake time, otherwise the chicken would get really dry.
      Hope you enjoy
      Phi

  • Latoyia
    Reply

    Has anyone done it on top of the stove as more of a covered slow simmer pot…like a stew (I’d add chicken stock or tomatoes)? We’re at hotel for extended stay for work and only have induction range top. Thanks!

    • Sweetphi
      Reply

      This could definitely work stove-top method like a stew, I’d love to know how it turns out for you.

      • Latoyia
        Reply

        Thank you so much for the reply and info! So, here’s what I did: onions and peppers sauteed lightly I olive oil still firm & set aside; potatoes, carrots, Hailstone radishes all sliced thin and sauteed to soften in olive oil & butter & set aside; boneless skinless chicken breast, chopped into chunks & seared in vegetable oil (I did the saute and sear to help with cook time for stovetop). Combined all ingradients in deep saute pan, add chicken stock, fresh herbs, cover and let simmer. Towards end I added tomatoes, soy sauce and ginger. Per my hubbie, tastes great! Thanks for inspiration!

        • Sweetphi
          Reply

          That sounds awesome, thank you for sharing πŸ™‚

  • Ron Gowans-Savage
    Reply

    This dish was just sheer bliss, and so incredibly simple. Thank you so very much for the recipe. As my husband said, “This one is definitely a keeper”.

    • Sweetphi
      Reply

      Oh my goodness, your comment totally made my day, THANK YOU! So glad you like the dish and that it’s a keeper πŸ™‚

  • Tara Bradford
    Reply

    Hry, I just found this recipe and I was thinking of adding fresh green beans. We like having a green with each dish. If I boil to soften first, like always, can i throw them in too?

    • Sweetphi
      Reply

      You could totally add fresh green beans, I think it would be delish πŸ™‚

  • Erika
    Reply

    Would it turn out OK if I didn’t have rosmary?? I’m new to cooking. Lol.

    • Sweetphi
      Reply

      Hi Erika, it would certainly turn out a-ok without the rosemary. That’s awesome that you’re new to cooking, I always like to say cooking is all about interpretation, there’s no wrong way to do anything πŸ™‚

  • Jess
    Reply

    This looks yummy and what a great weeknight dinner! Going to make this soon!

    • Sweetphi
      Reply

      Thank you so much Jess, I hope you love the recipe as much as we do, it’s really such an easy meal to make πŸ™‚

  • Little Cooking Tips
    Reply

    This is very similar to the way we make this at home:) We add more olive oil though (being Greeks and all), about 1/2 cup for the whole pan:):) Loved your addition of carrots, it’s strange we never tried them in this fashion before. Can’t wait to give this a try Phi!
    xoxoxo

    • Sweetphi
      Reply

      Haha, nothing wrong with adding a little extra olive oil πŸ™‚ I love adding carrots in this dish, it really adds depth of flavor πŸ™‚

  • ashley
    Reply

    If I cut the veggies thinner/smaller, bow long do you think it would take to cook with chicken tenderloins??

    • Sweetphi
      Reply

      If you cut the vegetables thinner/smaller and use chicken tenderloins, I would check it after 20 minutes for doneness, and then if not done, continue cooking it and checking it in 5 minute increments πŸ™‚

  • Lori
    Reply

    Good for you! I’m like that too

  • Sweetphi
    Reply

    Yes, this is definitely a dish that is good for you too πŸ™‚

pingbacks / trackbacks
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