2 lb yukon gold potatoes, scrubbed, skin left on, and chopped in half
1 lb carrots, scrubbed, unpeeled, and chopped into 1-inch pieces
1 onion, quartered
1 tsp sea salt
3 lb chicken breast, frozen
1 tbsp olive oil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp dried parsley
1 tsp chili powder
1 tsp paprika
1 tsp powdered chipotle pepper
Preheat the oven to 350 degrees F.
Take a large ziploc bag and pour the olive oil into it. Dump the rosemary, garlic powder, parsley, chili powder, paprika, and powdered chipotle pepper.
Grab the chicken breasts and stick them in the ziploc bag. Rub the spices onto the chicken to evenly coat them and let it marinate for at least an hour.
Gently rub the spices around every once in a while
Place the carrots, potatoes, and onions in a baking dish.
Pour olive oil and sprinkle with sea salt on the vegetables. Mix it up until they’re evenly coated.
Cover it with tinfoil and bake them for an hour.
Then, pull out the baking dish and place the chicken breasts on top of the vegetables.
Cover with tin foil and place back in the oven for 30 minutes until your chicken breasts are done.
Take the baking dish out of the oven and remove the chicken breasts.
Stick the baking dish back in the oven and let the vegetables broil for five minutes.
Serve a filling and aromatic Roasted Potatoes, Carrots, and Chicken Breasts for lunch!
Sugar: 9g
:
Calcium: 92mg
Calories: 661kcal
Carbohydrates: 55g
Cholesterol: 218mg
Fat: 13g
Fiber: 9g
Iron: 4mg
Potassium: 2639mg
Protein: 79g
Saturated Fat: 3g
Sodium: 1082mg
Vitamin A: 19285IU
Vitamin C: 59mg
