Best 6 Roasted Chicken Breasts With Carrots And Onions Recipes

Indulge in a delightful culinary experience with our collection of roasted chicken breast recipes, each offering a unique twist on this classic dish. From the tantalizing aroma of garlic and herb-infused chicken to the savory combination of bacon and maple syrup, these recipes promise a burst of flavors that will satisfy every palate. Whether you prefer a crispy skin or a tender, succulent interior, our recipes cater to all preferences. Accompanied by a medley of roasted carrots and onions, these dishes not only offer a delightful main course but also a symphony of colors and textures that will elevate any dining table.

**Roasted Chicken Breast with Garlic and Herbs:**
Immerse yourself in the rustic charm of this classic roasted chicken breast recipe, where aromatic herbs like thyme, rosemary, and oregano dance harmoniously with garlic, olive oil, and lemon zest. The result is a perfectly roasted chicken breast that exudes a captivating golden-brown skin and a moist, flavorful interior.

**Roasted Chicken Breast with Bacon and Maple Syrup:**
Treat your taste buds to a sweet and savory symphony with this delectable roasted chicken breast recipe. The combination of crispy bacon, sweet maple syrup, and tangy Dijon mustard creates a tantalizing glaze that caramelizes beautifully in the oven. Prepare yourself for a flavor explosion with every bite.

**Roasted Chicken Breast with Vegetables:**
Experience the goodness of a wholesome meal with this roasted chicken breast recipe that incorporates a vibrant array of vegetables. Carrots, onions, bell peppers, and zucchini come together in a colorful medley, roasted to perfection and seasoned with a blend of herbs and spices. The chicken, infused with the flavors of the vegetables, delivers a satisfying and nutritious dish.

**Roasted Chicken Breast with Lemon and Thyme:**
Savor the refreshing simplicity of this roasted chicken breast recipe, where the bright acidity of lemon and the earthy fragrance of thyme take center stage. With a tender, juicy interior and a crispy, golden-brown skin, this dish embodies the essence of a classic roasted chicken breast, enhanced by the vibrant flavors of these aromatic ingredients.

**Roasted Chicken Breast with Apples and Cinnamon:**
Embark on a culinary journey with this unique roasted chicken breast recipe that pairs tender chicken with sweet apples and warm cinnamon. The apples, caramelized in a delectable mixture of butter, brown sugar, and cinnamon, complement the savory chicken beautifully, creating a harmonious balance of flavors that will leave you craving more.

Let's cook with our recipes!

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

ROAST CHICKEN BREASTS WITH CARROTS

Roast Chicken Breasts with Carrots image

The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice and use young whole carrots for extra flair. Try Roast Chicken Breasts with Carrots for dinner tonight.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 cloves garlic, thinly sliced
16 small carrots (1-1/2 lb.), peeled
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing
juice from 1 lemon
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh thyme leaves
1/4 tsp. pepper

Steps:

Heat oven to 350°F.
Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
Serve chicken and carrots topped with pan juices.

Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

ROASTED CHICKEN BREASTS WITH CARROTS AND ONION

Roasted Chicken Breasts with Carrots and Onion image

Categories Chicken Onion Roast Carrot

Yield serves 4

Number Of Ingredients 7

Ingredients

4 bone-in chicken breast halves (10 to 12 ounces each)
1 pound carrots, peeled, halved lengthwise, and cut diagonally into 1/2-inch chunks
6 garlic cloves, quartered
1 medium red onion, halved, cut into 1/2-inch wedges
Coarse salt and fresh ground pepper
3/4 cup pitted prunes, quartered lengthwise
Couscous, for serving (recipe page 359; optional)

Steps:

Preheat the oven to 450°F. Place the chicken on a rimmed baking sheet. Arrange the carrots, garlic, and onion around the chicken; season the chicken and vegetables generously with salt and pepper. Roast for 10 minutes.
Toss the prunes with the vegetables. Continue roasting until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes more. Serve the chicken and vegetables over the couscous, if desired.

PERFECT ROAST CHICKEN

Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

BAKED CHICKEN BREASTS AND VEGETABLES

Baked Chicken Breasts and Vegetables image

I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.

Provided by Country

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
8 carrots, sliced into 1/2-inch rounds
4 green bell peppers, sliced
8 stalks celery, chopped
8 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
4 pinches freshly ground black pepper, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g

ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS

Roast Chicken with Zucchini, Carrots, and Onions image

This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 6

Ingredients

2 pounds zucchini, halved crosswise and quartered lengthwise
3/4 pound carrots, cut into 1/2-by-4-inch pieces
2 medium red onions, quartered
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Reserved chicken breasts and pan sauce from Tangy Chicken with Orzo Pilaf

Steps:

Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.

Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 6 g, Protein 27 g

Tips:

For crispy chicken skin, pat the chicken breasts dry before roasting. For extra flavor, season the chicken with salt, pepper, and paprika before roasting.
Roast the chicken at a high temperature (425°F) for a short amount of time (20-25 minutes) to ensure that the chicken is cooked through without drying out.
Add vegetables to the roasting pan to create a flavorful and healthy side dish. Carrots and onions are classic choices, but you can also use potatoes, parsnips, or Brussels sprouts.
If the vegetables start to brown too quickly, cover the roasting pan with foil.
Let the chicken rest for a few minutes before carving to allow the juices to redistribute throughout the meat.

Conclusion:

This roasted chicken breast recipe is a simple and delicious way to prepare chicken. The chicken is juicy and flavorful, and the vegetables are tender and roasted to perfection. This recipe is perfect for a weeknight meal or a special occasion.