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Oven Roasted Split Chicken Breast
Oven Roasted Split Chicken Breast paired with seasoned potatoes and carrots make for the ultimate sheet pan dinner.
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
roasted split chicken breast
Servings:
4
Calories:
473
kcal
Author:
Courtney
Ingredients
4
Split Chicken Breast
3
Yukon or Red Potatoes
4
whole
Carrots
2
Tablespoons
Avocado oil
1/2
Teaspoon
Kosher Salt
1
Teaspoon
Garlic
1
Teaspoon
Parsley
1/2
Teaspoon
Pepper
Instructions
Preheat oven to 375 degrees F
Place the chicken onto a parchement lined baking sheet.
Wash the potatoes and carrots. Then cut the potatoes in half and then peel and chop the carrots into 3-4 pieces per carrot.
Toss the potatoes and carrots into half of the seasoning mixture with 1 tablespoon of avocado oil.
Sprinkle the rest of the seasoning mixture onto the chicken and rub it in with the remaining 1 tablespoon of avocado oil.
Add the potatoes and carrots to the sheet pan. Bake for 50-55 minutes.
Once the time is up temp the chicken and once it reaches 165 degrees F you can enjoy and serve with the roasted potatoes and carrots.
Notes
Store any leftovers in a container and enjoy within 3-4 days.
Nutrition
Serving:
1
g
|
Calories:
473
kcal
|
Carbohydrates:
23
g
|
Protein:
40
g
|
Fat:
24
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
116
mg
|
Sodium:
413
mg
|
Potassium:
944
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
323
IU
|
Vitamin C:
25
mg
|
Calcium:
38
mg
|
Iron:
2
mg