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. 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 kohlrabi 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, Potatoes, Carrots and Herbs from the Farmers Market
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner, Lunch
Serves: 4-6
Ingredients
  • 2 lbs potatoes (I use Yukon gold potatoes, peeled and cut into quarters, about 5 potatoes)
  • 2 lbs 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 large 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!
Notes
This recipe is made with large chicken breasts. If the chicken you're using is on the smaller or thinner side, I would recommend adding it halfway through cooking as to not dry out the chicken. You could also add in a can of crushed tomatoes or cream of chicken soup if you like a saucier dish, I happen to love the roasted quality of this dish without any sauce.
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.

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

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Showing 76 comments
  • Krista Nardolillo
    Reply

    if I am using a thinner chicken breast should I cook the potatoes and the carrots halfway and then add the chicken this is going to be my first time making it so I would like it to come out right any suggestions would be helpful I’m always looking for new ways to make chicken

    • Sweetphi
      Reply

      Hi Krista,
      Yes, I would definitely suggest cooking the potatoes and carrots halfway and then adding the chicken in if it’s thinner, that way the carrots and potatoes will be nice and roasted and cooked through, and the chicken will get cooked and remain nice and juicy 🙂 Hope you enjoy the dish, it’s definitely a favorite!

  • Tena
    Reply

    Do you cover the pan in the oven with foil?

    • Sweetphi
      Reply

      I do not, because I like how the veggies get browned corners, but if you’d like to you can certainly cover it 🙂

  • Valeska
    Reply

    I loved this recipe! Definitely making it again. Thanks for sharing.

    • Sweetphi
      Reply

      You’re so welcome, so happy you enjoyed it!

  • Mandy
    Reply

    Very yummy thank you for sharing

    • Sweetphi
      Reply

      You’re so welcome, so happy to hear you liked it!

  • John
    Reply

    We made this for dinner tonight and it was great. We used a whole chicken cut up, Yukon Gold potatoes, and whole baby carrots. We added a half cup of organic chicken stock and a half cup of white wine to add some liquid. We infused some garlic into the olive oil, used rosemary, tarragon, and oregano from the garden, and sprinkled it with sea salt and white pepper. Quick, easy, one dish to clean, and the family loved it.

    • Sweetphi
      Reply

      Thank you so much for sharing your tips and feedback – so happy you liked this!!

  • Samantha
    Reply

    I made this tonight for my fiancé. It was fantastic. I’m so glad I stumbled upon your page. Can’t wait to see what else I can create from here. Thank you

    • Sweetphi
      Reply

      Thank you for your comment, that’s so great to hear! So glad you liked the recipe, hope you find many more you like 🙂

  • Irene
    Reply

    Could I use chopped chicken thighs for more flavour and if so how long would I bake them for?

    • Sweetphi
      Reply

      You certainly could use them, I don’t know how long I’d recommend cooking them because I’ve never used them. Perhaps if you’re chopping them up, only 30 minutes

  • Kelli
    Reply

    Would baby carrots work/taste just as well as using larger carrots?

  • Gail Webb
    Reply

    We made this dish tonight but we didn’t have any carrots so we substituted sweet potatoes & parnsnips. Very yummy. Very easy. Thank you for a great recipe.

    • Sweetphi
      Reply

      So glad you loved the recipe as much as I do! Also your substitutions sound great, so glad it all came out delicious for you 🙂

  • Monica M.
    Reply

    Fabulous recipe. I didnt have fresh herbs so I used what I had on hand. Turned out wonderful. Smelled yummy and tasted even better! Wanted something besides chicken and rice and wanted something veggie. Thank you!

    • Sweetphi
      Reply

      That’s so awesome to hear Monica, so glad you loved this recipe 🙂

  • Kathy
    Reply

    Awesome recipe, my only addition was pouring a little dry white wine over, baking 5 minutes more.

    • Sweetphi
      Reply

      That addition of whit wine sounds amazing! So glad you enjoyed the recipe!

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