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Baked Chicken, Potatoes, Carrots and Herbs

Aug 10, 2021 · 156 Comments

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This is one of my all-time favorite easy recipes: baked chicken potatoes carrots and herbs from the farmers market. 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 in glass pan

This 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.

Ingredients for baked chicken, potatoes carrots and herbs

What ingredients do I need to make baked chicken with carrots, potatoes and herbs?

  • Potatoes
  • Carrots
  • Yellow onion
  • Chicken breasts
  • EVOO
  • Fresh herbs (thyme, oregano, parsley)
  • Salt
  • Garlic salt
  • Onion salt

Adding chicken breasts to carrots and potatoes

In the summertime months, there are so many great Farmer’s Market where we live in Milwaukee.  So what I love to do is pack up the family and take a trip every week to our local Farmer’s Market.

One of our very favorite Farmer’s Markets in the Milwaukee area is the West Allis Farmers Market.  I frequently post pictures of it 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, potatoes, carrots and herbs in a glass baking dish

What are some other great chicken dinners with vegetables?

  • 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.

Chicken dinner in glass baking dish

This 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).

Other recipes you might enjoy:

  • 5 Ingredient Freezer to Slow Cooker Honey Mustard Chicken
  • Chicken Broccoli Alfredo Freezer Meal
  • Hot Honey Baked Chicken Sheet Pan Dinner
Baked chicken potatoes carrots and herbs in glass pan

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

This easy baked chicken, potatoes, carrots and herbs recipe is perfect for dinner (and it happens to be a naturally gluten-free meal!)
4.27 from 216 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4 -6

Equipment

  • Glass Baking Dish
  • Vegetable Peeler
  • Cutting Board

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 yellow onion medium-large, 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
  • 1/2 teaspoon garlic salt and onion salt/granules or powder
  • pepper freshly cracked, to taste

Instructions

  • Preheat oven to 400.
  • 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.
    Baked chicken and vegetables recipe
  • 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.
    Baked chicken potatoes and carrots recipe
  • 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!
    Baked chicken recipe, baked chicken and vegetables dinner recipe

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.[br]I use this 4.8 quart pyrex baking dish
 
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen. 

Nutrition

Serving: 1chicken breast and veggies | Calories: 631kcal | Carbohydrates: 64g | Protein: 55g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1308mg | Potassium: 2571mg | Fiber: 12g | Sugar: 14g | Vitamin A: 38130IU | Vitamin C: 65mg | Calcium: 123mg | Iron: 4mg

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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Blog Posts, Chicken, Fall Favorites, Gluten-Free, Healthy, Main Meals, Recipes, Summer Favorites, Things to do, Winter Favorites, Wisconsin baked chicken, baked chicken and vegetables, baked chicken and vegetables recipe, baked chicken dinner recipe, carrots, chicken recipe, farmers market, Farmers Market dinner, Farmers Market Meals, Farmers market vegetables, Gluten Free Dinner, gluten-free recipe, potatoes, west allis farmers market

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Reader Interactions

Comments

  1. Monica M. says

    October 9, 2017 at 5:43 pm

    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!

    Reply
    • Sweetphi says

      October 10, 2017 at 9:14 am

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

      Reply
  2. Gail Webb says

    October 9, 2017 at 3:19 am

    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.

    Reply
    • Sweetphi says

      October 10, 2017 at 9:04 am

      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 🙂

      Reply
  3. Kelli says

    September 27, 2017 at 9:54 am

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

    Reply
    • Sweetphi says

      September 28, 2017 at 1:40 pm

      of course!

      Reply
  4. Irene says

    September 26, 2017 at 8:20 am

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

    Reply
    • Sweetphi says

      September 26, 2017 at 6:24 pm

      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

      Reply
  5. Samantha says

    August 15, 2017 at 6:58 pm

    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

    Reply
    • Sweetphi says

      August 16, 2017 at 12:00 pm

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

      Reply
  6. John says

    August 11, 2017 at 5:46 pm

    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.

    Reply
    • Sweetphi says

      August 13, 2017 at 12:38 pm

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

      Reply
  7. Mandy says

    July 21, 2017 at 7:29 am

    Very yummy thank you for sharing

    Reply
    • Sweetphi says

      July 24, 2017 at 11:33 am

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

      Reply
  8. Valeska says

    July 10, 2017 at 7:36 pm

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

    Reply
    • Sweetphi says

      July 12, 2017 at 6:17 pm

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

      Reply
  9. Tena says

    July 3, 2017 at 2:48 pm

    Do you cover the pan in the oven with foil?

    Reply
    • Sweetphi says

      July 9, 2017 at 2:14 pm

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

      Reply
  10. Krista Nardolillo says

    June 20, 2017 at 8:16 am

    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

    Reply
    • Sweetphi says

      June 21, 2017 at 7:27 pm

      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!

      Reply
  11. Cynthy says

    June 19, 2017 at 5:36 pm

    I made this dish tonight and it turned out absolutely perfect I have always had roasted vegetables with tenderloin chunks never thought about doing it with chicken it was absolutely wonderful and affordable.

    Reply
    • Sweetphi says

      June 21, 2017 at 7:23 pm

      Thank you so much for the lovely comment, so glad you enjoyed this dish!!

      Reply
  12. Little Cooking Tips says

    June 8, 2017 at 4:31 am

    And you know what would be perfect on the side: a small plate with a thick slice of high quality feta, with fresh ground pepper and EVOO lol 🙂
    This recipe is perfect for a homemade Sunday family meal, isn’t it? Throw a lettuce-spring onion-dill-vinaigrette salad on the side as well and everyone would be happy:)
    Thank you for the yummy recipe dear! Pinned!
    xoxoxo

    Reply
    • Sweetphi says

      June 8, 2017 at 8:19 am

      Love that idea of a side – anything with feta is amazing!!! Thank you for the lovely comment and for pinning 🙂

      Reply
  13. ashley says

    May 2, 2017 at 1:18 pm

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

    Reply
    • Sweetphi says

      May 2, 2017 at 1:36 pm

      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 🙂

      Reply
  14. Little Cooking Tips says

    April 25, 2017 at 11:57 pm

    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

    Reply
    • Sweetphi says

      April 26, 2017 at 12:32 pm

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

      Reply
  15. Jess says

    April 19, 2017 at 3:47 am

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

    Reply
    • Sweetphi says

      April 19, 2017 at 9:44 am

      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 🙂

      Reply
  16. Erika says

    January 6, 2017 at 2:50 pm

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

    Reply
    • Sweetphi says

      January 13, 2017 at 10:08 am

      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 🙂

      Reply
  17. Tara Bradford says

    January 2, 2017 at 5:09 pm

    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?

    Reply
    • Sweetphi says

      January 2, 2017 at 7:40 pm

      You could totally add fresh green beans, I think it would be delish 🙂

      Reply
  18. Ron Gowans-Savage says

    November 17, 2016 at 10:13 pm

    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”.

    Reply
    • Sweetphi says

      November 18, 2016 at 4:18 pm

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

      Reply
  19. Latoyia says

    October 25, 2016 at 6:08 pm

    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!

    Reply
    • Sweetphi says

      October 26, 2016 at 9:41 am

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

      Reply
      • Latoyia says

        October 26, 2016 at 8:22 pm

        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!

        Reply
        • Sweetphi says

          October 28, 2016 at 8:57 am

          That sounds awesome, thank you for sharing 🙂

          Reply
  20. Kris Arnold says

    September 25, 2016 at 2:27 pm

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

    Reply
    • Sweetphi says

      September 26, 2016 at 9:42 am

      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

      Reply
  21. Peg says

    August 31, 2016 at 11:20 am

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

    Reply
    • Sweetphi says

      August 31, 2016 at 11:29 am

      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 🙂
      Hope you enjoy
      Phi

      Reply
    • Peg says

      August 31, 2016 at 11:32 am

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

      Reply
      • Sweetphi says

        September 2, 2016 at 8:03 am

        Hope you enjoyed it 🙂

        Reply
  22. Susie says

    February 3, 2016 at 12:32 pm

    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.

    Reply
    • Sweetphi says

      February 3, 2016 at 1:04 pm

      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 😉
      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

      Reply
  23. Francie Chambers says

    January 22, 2016 at 3:24 pm

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

    Reply
    • Sweetphi says

      January 23, 2016 at 9:27 pm

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

      Reply
  24. Danielle says

    November 10, 2015 at 6:06 pm

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

    Reply
    • Sweetphi says

      November 10, 2015 at 7:38 pm

      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 🙂 I hope you enjoy this recipe.

      Reply
  25. Carl says

    October 9, 2014 at 3:00 pm

    Do you cover it while it cooks?

    Reply
    • Sweetphi says

      October 9, 2014 at 3:43 pm

      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 🙂 I’d love to hear how it turns out.

      Reply
      • Carl says

        October 9, 2014 at 3:53 pm

        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

        Reply
        • Sweetphi says

          October 9, 2014 at 7:50 pm

          Can’t wait to hear how it all turned out 🙂

          Reply
  26. Julie says

    July 25, 2014 at 11:56 am

    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 🙂 Can’t wait to make it!

    Reply
    • Sweetphi says

      July 25, 2014 at 12:01 pm

      You’re very welcome! Let me know how it all turns out 🙂 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!

      Reply
      • Julie says

        July 25, 2014 at 8:29 pm

        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 🙂

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

        xoxoxo

        Reply
        • Sweetphi says

          July 25, 2014 at 10:39 pm

          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

          Reply
          • sarah says

            December 1, 2016 at 4:58 pm

            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 says

            December 6, 2016 at 9:21 am

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

        • sarah says

          December 1, 2016 at 4:57 pm

          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?

          Reply
  27. Julie says

    July 25, 2014 at 11:47 am

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

    Reply
    • Sweetphi says

      July 25, 2014 at 11:54 am

      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 🙂 ) Thanks for commenting!

      Reply
      • Monica says

        April 26, 2016 at 4:08 pm

        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.

        Reply
        • Sweetphi says

          April 26, 2016 at 5:21 pm

          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

          Reply
        • Christina Favela-García says

          June 1, 2017 at 12:55 pm

          Im new to cooking and hate having to throw food away because it doesn’t turn out. I only have drumsticks in the fridge. Can I use that for this dish? Would the cook time be less for the chicken? Thanks!

          Reply
          • Sweetphi says

            June 2, 2017 at 5:39 am

            You could definitely use drumsticks, I’d suggest just reducing the cooking time of the chicken in half – so I’d cook everything else, and then about 1/2 way through I’d add the drumsticks. I’d also suggest drizzling some olive oil and seasonings over them before you add them. Hope you love this dish 🙂

  28. Lori says

    July 7, 2014 at 9:47 am

    Good for you! I’m like that too

    Reply
  29. Sweetphi says

    July 25, 2014 at 11:52 am

    Yes, this is definitely a dish that is good for you too 🙂

    Reply
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https://sweetphi.com/how-to-make-slow-cooker-corned-beef-and-cabbage/
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Sheet pan pork chops make for the perfect easy one Sheet pan pork chops make for the perfect easy one-pan dinner! 
You’re going to love how delicious the marinated pork chops are, and love how everything is cooked in one pan and how easy clean up is!
Get this recipe by tapping the link in my profile! ❤️
https://sweetphi.com/sheet-pan-pork-chops-sweet-potato-and-fennel-dinner/
#sheetpandinner #sheetpanmeals #sheetpan #porkchops #porkchop #dinner #easydinner #easydinnerideas #familydinner #recipe #dinnerrecipes #food #cooking
There’s a new Love List today! The SweetPhi team There’s a new Love List today! The SweetPhi team found the secrets to hotel room cleaning, a Lego set perfect for an Easter basket and much more in this week’s love list!
A few of our favorites are:
Easter decor from @ target 🐰
The cutest swimsuits from @limericki 👙
A new series on @netflix 
Read the full Love List on the blog ❤️
https://sweetphi.com/love-list-grapefruit-cutting-and-hotel-secrets/
#lovelist #easter #easterdecor #targetfinds #amazon #amazonfinds #lifestyle #lifestyleblog #blog #midwestblogger #swimsuits #clothingfinds
This meatball Caesar pizza is a fun pizza topping This meatball Caesar pizza is a fun pizza topping combo that combines best of both worlds: meatballs and tangy Caesar dressing 🤩
TIP: I used Costco frozen meatballs which have a little heat to them. If your meatballs are on the plainer side, I’d recommend adding a pinch of crushed red pepper flakes!
Find this recipe on the blog: https://sweetphi.com/meatball-pizza-with-ricotta-and-caesar/ 
#recipe #pizza #familydinner #pizzarecipe #caesardressing #easydinner #meatballs #meatballpizza #recipeideas #easydinners #easydinnerideas
I love an easy meal that is a fun take on a classi I love an easy meal that is a fun take on a classic and is made even better by the fact that it is a 4-ingredient recipe! 👏🏼
All you need is crescent rolls, corned beef, Swiss cheese and thousand island dressing. This recipe also makes a fun St. Patrick’s day appetizer! ☘️ 
SAVE this recipe to make for St. Patrick’s Day! 
https://sweetphi.com/corned-beef-pocket-recipe/
#cornedbeef #cornedbeefsandwich #stpatricksday #stpatricksdayrecipes #recipe #5ingredients #easyrecipe #appetizers #snacks #springrecipes #easydinner #easydinners #kidfriendlyfood #kidfriendlymeals #kidfriendlyrecipes
Unbox my first @hungryroot order with me! 📦 Th Unbox my first @hungryroot order with me! 📦
This is my newest FAVORITE – BEST healthy meal delivery service👏🏼
As a mom, finding healthy and convenient meal options (that the kids will actually eat) can feel like an impossible task. Between juggling work, school, pickups/drop-offs and after school activities, sometimes planning meals or having time to go to the grocery store seems impossible.
Hungryroot provides both easy-to-prepare meals, snacks, and groceries!! 😍
You can read more about Hungryroot on my newest blog post! https://sweetphi.com/hungryroot-meal-delivery-review/
#hungryroot #hungryrootrecipes #mealdelivery #mealdeliveryservice #review #food #groceries #groceryhaul #groceryhacks #midwestmom #midwestblogger #momlife #midwestfoodie #mealdeliveryreview #grocerydelivery #momof4 #busymomlife #busymom
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