potatoes, carrots
Roasted Chicken and Vegetables
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
1. Preheat oven to 375 degrees F.
2. Place the chicken, potatoes, and carrots in a large bowl. Drizzle with olive oil and season with thyme, garlic powder, salt, and pepper. Toss to coat.
3. Transfer the chicken and vegetables to a baking sheet. Spread out in an even layer.
4. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve hot. Enjoy!