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!)
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.
What ingredients do I need to make baked chicken with carrots, potatoes and herbs?
- Yellow onion
- Chicken breasts
- Fresh herbs (thyme, oregano, parsley)
- Garlic salt
- Onion salt
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.
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!)
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.
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 from the Farmers Market
- 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
- 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.
- 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.
- 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!
Monica M. says
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!
That’s so awesome to hear Monica, so glad you loved this recipe 🙂
Gail Webb says
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.
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 🙂
Would baby carrots work/taste just as well as using larger carrots?
Could I use chopped chicken thighs for more flavour and if so how long would I bake them for?
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
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
Thank you for your comment, that’s so great to hear! So glad you liked the recipe, hope you find many more you like 🙂
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.
Thank you so much for sharing your tips and feedback – so happy you liked this!!
Very yummy thank you for sharing
You’re so welcome, so happy to hear you liked it!
I loved this recipe! Definitely making it again. Thanks for sharing.
You’re so welcome, so happy you enjoyed it!
Do you cover the pan in the oven with foil?
I do not, because I like how the veggies get browned corners, but if you’d like to you can certainly cover it 🙂
Krista Nardolillo says
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
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!
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.
Thank you so much for the lovely comment, so glad you enjoyed this dish!!
Little Cooking Tips says
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!
Love that idea of a side – anything with feta is amazing!!! Thank you for the lovely comment and for pinning 🙂
If I cut the veggies thinner/smaller, bow long do you think it would take to cook with chicken tenderloins??
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 🙂
Little Cooking Tips says
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!
Haha, nothing wrong with adding a little extra olive oil 🙂 I love adding carrots in this dish, it really adds depth of flavor 🙂
This looks yummy and what a great weeknight dinner! Going to make this soon!
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 🙂
Would it turn out OK if I didn’t have rosmary?? I’m new to cooking. Lol.
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 🙂
Tara Bradford says
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?
You could totally add fresh green beans, I think it would be delish 🙂
Ron Gowans-Savage says
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”.
Oh my goodness, your comment totally made my day, THANK YOU! So glad you like the dish and that it’s a keeper 🙂
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!
This could definitely work stove-top method like a stew, I’d love to know how it turns out for you.
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!
That sounds awesome, thank you for sharing 🙂
Kris Arnold says
could you do this with diced chicken ?
im thinking of cooking it and that is all i have in the fridge
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
Trying this tonight. I only have boneless, skinless chicken on hand. What will that do to the cooking time?
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
Wow! I only asked my question 5 min ago! Thanks for your quick reply. Off to cook now…
Hope you enjoyed it 🙂
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.
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.
Francie Chambers says
Just came across this! What a yummy recipe! Thank you!
You’re so welcome, this is one of our favorite meals to make!
What do you suggest to serve this with? Rice maybe?
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.
Do you cover it while it cooks?
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.
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
Can’t wait to hear how it all turned out 🙂
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!
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!
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!!
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!
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?
If using tenderloins I would add them at the end, with 20 minutes to go 🙂
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?
Do you think adding tomatoes or chicken stock
to this dish may make it juicier?
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!
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.
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.
Christina Favela-García says
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!
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 🙂
Good for you! I’m like that too
Yes, this is definitely a dish that is good for you too 🙂