When life gets busy but you still want a wholesome, delicious dinner, baked chicken with potatoes, carrots, and herbs is your go-to solution. It’s simple, healthy, and bursting with flavor. Plus, it’s all cooked in one pan, making cleanup a breeze. Whether you’re cooking for your family or meal-prepping for the week, this recipe is sure to become a staple in your kitchen.
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.
Why You’ll Love This Recipe
- Balanced and Nutritious: This dish combines lean protein, hearty vegetables, and flavorful herbs for a well-rounded meal that’s satisfying and healthy.
- One-Pan Wonder: Everything cooks together in the same dish, saving you time and reducing the pile of dirty dishes.
- Bursting with Flavor: Roasting the chicken and vegetables together infuses the dish with rich, savory flavors, while the herbs add a fragrant, fresh finish.
- Perfect for Any Occasion: From a casual family dinner to a weekend meal with friends, this recipe is versatile enough to fit any setting.
Tips for Success
- Cut Vegetables Evenly: To ensure the potatoes and carrots cook evenly, cut them into similar-sized pieces. This way, they’ll be tender and golden at the same time as the chicken.
- Don’t Skimp on Seasoning: Generously season both the chicken and vegetables with salt, pepper, and your favorite herbs. A drizzle of olive oil will also enhance the flavor and help with browning.
- Roast at High Heat: Cooking at 400°F (200°C) ensures the chicken stays juicy while the vegetables develop a delicious caramelized exterior.
- Add Moisture if Needed: For an extra layer of flavor, consider adding a splash of chicken broth or white wine to the pan before baking. This will create a light sauce as the chicken and vegetables cook.
Customization Ideas
One of the best things about this recipe is its versatility. Here are some ways to make it your own:
- Add a Can of Diced Tomatoes with Herbs: Pour the tomatoes over the chicken and vegetables before baking. The juices will keep the chicken moist and create a rich, flavorful sauce.
- Switch Up the Vegetables: Swap out potatoes and carrots for sweet potatoes, parsnips, or Brussels sprouts for a different flavor profile.
- Try Different Herbs and Spices: Rosemary, thyme, and parsley are classics, but you can also experiment with paprika, oregano, or even a sprinkle of chili flakes for heat.
- Make It Mediterranean: Add olives, artichoke hearts, and a squeeze of lemon juice before serving.
- Go Creamy: Top the chicken with a dollop of herbed cream cheese or a sprinkle of Parmesan during the last 10 minutes of baking.
Tools To Make This Baked Chicken Dinner Even Easier
- Large glass baking dish with a lid: I use a large/deep 9×13 Pyrex baking dish for this recipe. It gives the chicken and vegetables plenty of room to cook, and once dinner is over, I can simply put the lid on the same dish and store the leftovers in the refrigerator.
- Instant-read meat thermometer: Chicken breasts can vary quite a bit in size and thickness. An instant-read thermometer takes away the guesswork and helps you know exactly when the thickest part of the chicken has reached 165°F without overcooking it.
- Good vegetable peeler: This recipe uses a generous amount of carrots and potatoes, so a sharp, comfortable peeler makes the prep much quicker and easier.
- Herb scissors: Fresh herbs add so much flavor to this dish. Herb scissors make it easy to finely snip parsley, rosemary, thyme, or oregano directly into the 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.
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).
Serving Suggestions
This hearty dish is satisfying on its own, but you can pair it with these sides to round out your meal:
- Crusty Bread: Perfect for soaking up the juices from the pan.
- Simple Salad: A fresh green side salad with a light vinaigrette complements the richness of the chicken and vegetables.
With minimal prep and maximum flavor, this baked chicken and vegetable recipe is the ultimate weeknight dinner. The hands-off cooking method gives you time to relax while your oven does the work. And because it’s so easy to customize, you can make it again and again without ever getting bored.
FAQs for Baked Chicken, Potatoes, Carrots and Herbs
- Is it okay to cook chicken and potatoes together? Yes, it’s completely okay to cook chicken and potatoes together – and it’s actually a classic combination. They roast or bake very well in the same pan.
- Is it safe to cook raw chicken with raw vegetables? Yes – it’s safe to cook raw chicken with raw vegetables as long as everything is cooked properly and handled safely.
- How long do I cook chicken and potatoes in the oven? This recipe is baked for 55 minutes at 400°F / 204°C.
Other recipes you might enjoy:
- Asian Ground Turkey and Rice Bowls
- Perfectly Baked Salmon
- Healthy Slow Cooker Lentil and Vegetable Soup
- 5 Ingredient Baked Chicken Parmesan Pasta
- Hot Honey Baked Chicken Sheet Pan Dinner
For more Easy Weeknight Dinner recipes find them here.
Baked Chicken, Potatoes, Carrots and Herbs from the Farmers Market
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.
- 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!
Video
Notes
Nutrition
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!
Sue says
Made this for today. I used summer savory, paprika, garlic and sea salt. Put potatoes, carrots. Diced onion tossed in seasoning and olive oil in oven for 30 minutes before adding chicken (I marinated chicken breasts in olive oil, above spices and squeezed a lemon and topped with 1/2 cup of milk ( it really helps tenederize the chicken) marinated for 30 min then put chicken in for 50 minutes. It came out amazing. My daugher gave the recipe a 10 out of 10.
Sweetphi says
Wow, thank you so much for this lovely feedback! And for taking the time to come back and leave a comment, truly appreciate it, thank you! So glad you enjoyed this!
Cindy says
I’ve made this many times and it ALWAYS turns out wonderfully! Do you think it would work with turkey breast, and would you suggest any changes to cooking time?
Sweetphi says
Thank you so much for the wonderful feedback, so glad you like this recipe! Yes, I think this recipe would work great with turkey breast, and the cooking time would be roughly the same as both turkey breast and chicken breast done temperature is 165.
Su says
Sounds great! Have you tried it with split chicken breast? Any different cooking directions? Thanks!
Sweetphi says
I haven’t tried it with split chicken breasts, if they’re much thicker than normal chicken breasts, I’d say increase the bake time of the chicken a little!
Kathy says
Hi! I would like to try your recipe tonight. I am thinking of pounding out the chicken breasts to make them thinner. How will this affect the recipe? Thanks!
Sweetphi says
Hi, it will affect the bake time, chicken usually cooks quicker than potatoes, so I would suggest baking the veggies first for 30 minutes, then adding the chicken and cooking for another 20 🙂
carol says
Hi, I just made it with 3 very large chicken breasts. The chicken was cooked fine after 50 minutes, but I was very surprised the the carrots and potatoes were not soft even when I added cream of mushroom soup. Very surprised.
I just took the chicken out and put the veggies back for a try of another 10 minutes.
Sweetphi says
Thanks for sharing. Depending on the carrots, sometimes if they’re super big, I’ve had that happen too. Glad it worked out with a few extra minutes of baking.
alyssa says
hey there–I’m looking to make this oil-free. would you recommend I add a cup or so of broth in the base of the pyrex to cook? or do you have any other recommendations? thanks in advance!
Bernadette says
I made this tonight with boneless, skinless chicken thighs. I poured about half cup of white wine over the food. I covered it with aluminum foil for the first half of the cooking time and then took the foil off. Delicious. Everything browned nicely. Chicken was juicy. Will definitely make this again.
Sweetphi says
I’m so happy to hear this, thank you so much for taking the time to come back and leave this nice feedback!!
Theresa Kim Goolsby says
Smells and tastes great!
Sweetphi says
I’m so glad you enjoyed this!!
Kendra says
I’m planning on making this tonight, but I was confused by something. The recipe says 40 minutes of inactive time, for a total time of 1 hour 50 min. I didn’t see anything about that in the instructions. Is it a mistake?
Sweetphi says
I think you’ll love this. Nope, not a mistake, commonly in recipes inactive time refers to when things are baking (you’re not actively doing anything for the recipe when it’s baking.) Hope that helps.
Michelle says
Can I sub baby carrots and red potatoes?
Sweetphi says
Yes, you totally can (I’ve done that before :))
Danny Cingolani says
Do you cover it when you put it in the oven
Sweetphi says
I don’t, but I like the roasted brown edges, you can cover it if you’d like
Joe says
I’ve been cooking the carrots and potatoes for over 2 hours and they’re still very hard. Removed the chicken long ago but probably not soon enough. I’m mystified as to why the veggies won’t cook.
Sweetphi says
I’m mystified as well…over 2 hours? Perhaps they’ve over-cooked and are dried out? I honestly have never cooked them over an hour/hour and a half if there’s a ton of stuff in the baking dish. Sorry to hear you ran into issues.
Jay says
Any suggestions on the best way to reheat this dish the next day?
Sweetphi says
I’d recommend either a toaster oven/oven/or even the microwave 🙂
Sarah says
I was needing a new dish for dinner and had all the ingredients but didn’t know what to make. I googled recipes for chicken and vegetables in the oven and came across your dish. I’ve made it twice now and it’s delicious, my family and I love it!! I also love the video, I watch it while I’m prepping/cooking to make sure it comes out right and it helps. Thank you.
Sweetphi says
Oh this comment made my day, thank you so much for sharing your feedback!! I love that you enjoyed the video!!
Diane Talbert says
Can I substitute boneless/skinless thighs for breasts? Do I adjust temp or cooking time?
Sweetphi says
You absolutely can make that substitution. Because they get done a little faster, I’d recommend adding them into the baking dish with 1/2 an hour to go 🙂
ivy says
I haven’t made it yet but I will. My husband was diagnosed with congestive heart failure and this and the other meals you have here are great because they don’t need a lot of salt. These ideas really helped alot! Thank you !
Monica M says
Thanks for the recipe, I love one pan meals. This was easy to put together, and delicious.
Sweetphi says
Thank you so much – hope you love this meal!
Heidi says
This looks like my answer to making a dish for my daughter’s wedding. The fresh veggies and red potatoes should work wonderfully! We have a farm stand we go to, My question is this, oh wise one….. If I use a light colored steel pan that measures 17 X 13 X 2.75, how many chicken breasts do you think we could get in the pan? What are your thoughts on this? Does it need to be smaller to work with the roasting process? Longer cooking time? Be careful not to “overload” the pan? Would greatly appreciate any advice you can give me. This looks wonderful!
Sweetphi says
I’m just guestimating here – but I think you could probably fit 10-12 breasts in a pan that big – but honestly I would recommend maybe baking one or two to test the cook time – I’d assume it would take a little longer with that much in the dish. Some people have made this with some diced tomatoes or chicken broth in the baking dish, I would recommend that with trying to make a larger amount so that nothing dries out. I’d love to know how everything goes for you!
John Zlatnik says
This is close to traditional Southern Greek (region of Sparta) Sunday dinner… Same ingredients with the addition of tomato sauce, garlic, oregano, and black pepper.. You will see village people leaving their raw prepared dish with the village baker on their way to church, then they stop and pick it up cooked and ready to eat on their way home. With crusty white village bread, and a good wine it is amazing!
Sweetphi says
Thank you so much for sharing the story of how it is close to a traditional Southern Greek Sunday dinner. I love how it can be left and then picked up baked and served with bread – sounds like such a great addition!!
Cha Cha says
I made your receipe last night in my new Brevilla Oven.
It was simply delicious. I also included some celery, green beans, and mushrooms. It was a big hit.
Thank you
I will make this again very soon.
5 *****
Sweetphi says
Oh my goodness, thank you so much for your kind words, so happy you enjoyed this recipe 🙂
Kathleen says
This is almost exactly my Italian grandmothers recipe. I always had this as a little girl and loved it. Now I’ve been making it for years with the crushed tomatoes and I also add a little Romano cheese on the top. Wonderful recipe
Sweetphi says
Oh I’m so happy to hear that, so glad you love it!
Beth says
I hardly ever cook, but this looks delicious!! Im trying this tomorrow! Hopefully this will help me to start cooking dinner!!
Sweetphi says
Hope you loved this meal 🙂
Jamie says
Hi, this looks delicious I can’t wait to try it. I’d like to use chicken drumsticks, would I have to alter temperature or cooking time? Thank you!
Sweetphi says
I would say to cook the other vegetables and then when there’s about 30 minutes of cook time left add the drumsticks then 🙂
Amanda Miles says
I made this with a few variations. I added a chopped green pepper,small chopped jalapeño, to the veggies. I then mixed 1/2 the envelope of Mccormick fajita seasoning packet, 1 tbsp of chopped garlic & a bit of oil with the veggies. In a bowl I added the remaining seasoning & 2 tbsp bacon grease (melted) and coated the chicken. Assembled & cooked as directed. Yummy, a south western version of roast chicken with veggies.
MJ Hipp says
I made this tonight and it was soooo good. I decreased the amount of potatoes and added Brussels sprouts. Thank you for the recipe!
Sweetphi says
I’m so happy to hear that!! Your modifications sound amazing, I’ll have to try that. So glad you liked this recipe
Schavell Chambers says
I made this for the first time yesterday and it was so good my husband and children loved it.Cant wait to try some of your other recipes.
Sweetphi says
Thank you so much for your lovely comment – so glad you guys liked the recipe, hope you find many more you enjoy 🙂
Leslie Dolman says
Made this tonight with little red potatoes, sweet potato, baby carrots, brussel sprouts, garlic herb mix & olive oil. My kids cleaned their plates. I cooked the chicken separate. And made some rice pilaf & corn on the cob, just in case my kids protested…. Luckily I didn’t need it but it was also enjoyed. Thank you from our family to yours ♥️♥️
Sweetphi says
I’m so happy to hear that you and your kids liked it (I know having a little one how picky they can be sometimes, so cleaning their plates is a huge compliment!) Thanks for commenting, it made my day 🙂
Lori A Palacios says
Making it tonight! I’ll let you know! All I know right now is my house smells like heaven!!!
Sweetphi says
Hope you loved it!
Nancy Chancellor says
I was at a loss for yet another chicken breast meal and typed recipe, chicken, potatoes. Google added “carrots” and your site popped up. I am SO glad it did. This was simple and simply delicious. I made a gravy using bold chicken stock b/c I wasn’t sure if the dish dried out in the roasting. It didn’t but the gravy made a nice addition. Multi-grain dinner rolls rounded out our meal. My husband and I loved it. It will now be part of our dinner menu rotation. The pictures are perfect. Thank you for sharing the recipe
Sweetphi says
Awww, thank you so much Nancy, that’s so nice to hear! I’m so glad you liked it!
Taharah Abdulrahman says
Hello I wanted to know do you cover the dish or keep it uncovered
Sweetphi says
I usually keep it uncovered because I like with the vegetables/chicken brown. But you could definitely cover it if you’re more comfortable with that!
Alex says
Sweetphi,
This dish was delicious. My boyfriend and I added red delicious apples to it. Thanks for the recipe.
Lynn Lalima says
Very easy to make. Almost same way I have always made chicken and vegetables and potatoes.
Sweetphi says
Thank you so much for commenting Lynn, so glad to hear you enjoy this recipe!
Debbie says
I tried this for the first time. I used italian seasoning, chipotle garlic seasoning. Then I made onion and mushroom gravy to put over the potatoes. It was delicious. Ill definitely make this again. It was so quick and easy too. I love it and the boyfriend loved it!!!
Sweetphi says
Your variations sound amazing, so glad you liked this dish!!
Heather says
Hi, I just stumbled upom this recupe and it looks so yummy! Just curious, is this a dish that kids would enjoy?
Sweetphi says
Hi Heather, welcome! Thank you for commenting. If the kids like roasted veggies (or potatoes) then yes they would like this one. I have one friend whose kids love this dish because they eat a lot of chicken and veggies, and another friend whose kids won’t touch the carrots, but love the chicken and potatoes lol!
Ariel says
How long should I cook it if I’m using tenders instead of breasts?
Sweetphi says
I would say cook the vegetables for 30 minutes, then add the tenders for 20 and you should be good to go 😉
Lisa says
instead of thyme, I added sage by accident…should be fine, right? I know sage is pretty strong. I grabbed the wrong plant!
Sweetphi says
Should totally be fine – I assume it was delicious, sage would add a wonderful herby note to the dish 🙂
Carla says
What sauce would you suggest to go with this recipe as im not into anything dry. Im gonma make this with wholegrain rice just not sure on what sauce. Would be great if someone could give me ideas on this. Thank you 🙂
Sweetphi says
Hi Carla, I would suggest either adding diced tomatoes (I’d go with 2 cans) or a marinara would be nice. If you’re looking for more of a white sauce, you might like this sauce on the side – it’s a white pepercorn gravy and it’s sooo yummy (https://sweetphi.com/homemade-white-peppercorn-gravy/)
sheri says
I have a whole chicken cut in half. Would that work?
Sweetphi says
Yes that most certainly would. I do not know how long the half chicken would take to cook, but I’d assume it might take a little longer, so I would put the chicken in first for about 1/2 an hour, then all the veggies 🙂
Jennifer says
Excellent recipe! Thank you for sharing. I made this last night and added turnips (sliced a bit thinner than the potatoes) and it was awesome.
Terry says
DELISH! Thank you for the recipe.
Terry says
DELISH! Thank you for the recipe.
Summer Jones says
I bought whole chicken thighs, I prefer them over breast. How would you adjust baking time?
Sweetphi says
I would bake the vegetables for half the time, then take it out of the oven, add the thighs and bake for the remaining time 🙂
Kathy says
Awesome recipe, my only addition was pouring a little dry white wine over, baking 5 minutes more.
Sweetphi says
That addition of whit wine sounds amazing! So glad you enjoyed the recipe!
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!
Sweetphi says
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.
Sweetphi says
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 🙂
Kelli says
Would baby carrots work/taste just as well as using larger carrots?
Sweetphi says
of course!
Marcia Mancini says
Do you cook this chicken and vegetables without covering it?
Sweetphi says
I make this without covering it, thank you
Irene says
Could I use chopped chicken thighs for more flavour and if so how long would I bake them for?
Sweetphi says
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
Samantha says
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 says
Thank you for your comment, that’s so great to hear! So glad you liked the recipe, hope you find many more you like 🙂
John says
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 says
Thank you so much for sharing your tips and feedback – so happy you liked this!!
Mandy says
Very yummy thank you for sharing
Sweetphi says
You’re so welcome, so happy to hear you liked it!
Valeska says
I loved this recipe! Definitely making it again. Thanks for sharing.
Sweetphi says
You’re so welcome, so happy you enjoyed it!
Tena says
Do you cover the pan in the oven with foil?
Sweetphi says
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
Sweetphi says
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!
Susan Lewis says
Can I use frozen chicken breast? If so, how long should I cook the frozen chicken breast? I am looking forward to serving this to my guests. Hope to hear from you soon.
Sweetphi says
I’ve never used frozen chicken breasts but you could. For a 4-6oz chicken breast it’s about 40-45 minutes. Make sure to check the internal temperature so that it’s 165. Best of luck!
Cynthy says
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.
Sweetphi says
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!
xoxoxo
Sweetphi says
Love that idea of a side – anything with feta is amazing!!! Thank you for the lovely comment and for pinning 🙂
ashley says
If I cut the veggies thinner/smaller, bow long do you think it would take to cook with chicken tenderloins??
Sweetphi says
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!
xoxoxo
Sweetphi says
Haha, nothing wrong with adding a little extra olive oil 🙂 I love adding carrots in this dish, it really adds depth of flavor 🙂
Jess says
This looks yummy and what a great weeknight dinner! Going to make this soon!
Sweetphi says
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 🙂
Erika says
Would it turn out OK if I didn’t have rosmary?? I’m new to cooking. Lol.
Sweetphi says
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?
Sweetphi says
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”.
Sweetphi says
Oh my goodness, your comment totally made my day, THANK YOU! So glad you like the dish and that it’s a keeper 🙂
Latoyia says
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 says
This could definitely work stove-top method like a stew, I’d love to know how it turns out for you.
Latoyia says
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 says
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
cheers
kris
Sweetphi says
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
Peg says
Trying this tonight. I only have boneless, skinless chicken on hand. What will that do to the cooking time?
Sweetphi says
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
Peg says
Wow! I only asked my question 5 min ago! Thanks for your quick reply. Off to cook now…
Sweetphi says
Hope you enjoyed it 🙂
Susie says
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 says
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
Francie Chambers says
Just came across this! What a yummy recipe! Thank you!
Sweetphi says
You’re so welcome, this is one of our favorite meals to make!
Danielle says
What do you suggest to serve this with? Rice maybe?
Sweetphi says
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.
Carl says
Do you cover it while it cooks?
Sweetphi says
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.
Carl says
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 says
Can’t wait to hear how it all turned out 🙂
Julie says
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!
Sweetphi says
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!
Julie says
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
Sweetphi says
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 says
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
If using tenderloins I would add them at the end, with 20 minutes to go 🙂
sarah says
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?
Julie says
Do you think adding tomatoes or chicken stock
to this dish may make it juicier?
Sweetphi says
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!
Monica says
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 says
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
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!
Sweetphi says
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 🙂
Lori says
Good for you! I’m like that too
Sweetphi says
Yes, this is definitely a dish that is good for you too 🙂