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!
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.
Thank you so much – hope you love this meal!
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!
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!
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.
I will make this again very soon.
Oh my goodness, thank you so much for your kind words, so happy you enjoyed this recipe 🙂
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
Oh I’m so happy to hear that, so glad you love it!
I hardly ever cook, but this looks delicious!! Im trying this tomorrow! Hopefully this will help me to start cooking dinner!!
Hope you loved this meal 🙂
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!
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!
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.
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 ♥️♥️
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!!!
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
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
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!
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.
Thank you so much for commenting Lynn, so glad to hear you enjoy this recipe!
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!!!
Your variations sound amazing, so glad you liked this dish!!
Hi, I just stumbled upom this recupe and it looks so yummy! Just curious, is this a dish that kids would enjoy?
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!
How long should I cook it if I’m using tenders instead of breasts?
I would say cook the vegetables for 30 minutes, then add the tenders for 20 and you should be good to go 😉
instead of thyme, I added sage by accident…should be fine, right? I know sage is pretty strong. I grabbed the wrong plant!
Should totally be fine – I assume it was delicious, sage would add a wonderful herby note to the dish 🙂
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 🙂
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/)
I have a whole chicken cut in half. Would that work?
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 🙂
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.
DELISH! Thank you for the recipe.
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?
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 🙂
Awesome recipe, my only addition was pouring a little dry white wine over, baking 5 minutes more.
That addition of whit wine sounds amazing! So glad you enjoyed the recipe!