Oven Chicken with Rosemary Potatoes and Carrots
A classic oven dish: juicy chicken thighs, crispy rosemary potatoes, and sweet carrots, all baked on a tray. Simple and incredibly delicious.
Why this dish is good for you
Chicken meat provides high-quality protein for muscle building. Potatoes are a good source of energy. Carrots are rich in beta-carotene (cell-protecting) and fiber. Rosemary has antioxidant and anti-inflammatory properties. A filling, energy-giving dish that also supports the immune system.
Ingredients
- Chicken meat((thighs))250
- Potatoes((waxy variety))300
- Carrots150
- Onion((large))50 g
- Olive oil (Extra Virgin)7.5 g
- Rosemary1
Method
- 1
Preheat the oven to 200°C (fan oven). Line a large baking tray with parchment paper.
- 2
Spread chicken thighs, diced potatoes, carrot slices, and onion wedges on the baking tray.
- 3
Mix everything thoroughly with olive oil, rosemary, salt, and pepper.
- 4
Bake in the oven for about 30-40 minutes, turning once, until the chicken is cooked and golden brown, and the vegetables are soft and lightly browned.
- 5
Serve immediately.
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- Nutrients per serving based on USDA and BLS reference data
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