A staple at Nana’s table, and her secret ingredient always left us guessing.
This Oven-Baked Savory Chicken and Vegetable Bake is a great example of how roasting simple ingredients at a high temperature brings out rich, caramelized flavors. The mushrooms add an earthy depth that pairs perfectly with the natural sweetness of roasted carrots and onions.
Oven-Baked Savory Chicken and Vegetable Bake
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Chicken breasts, boneless & skinless | 2 |
| Sliced carrots | 2 cups |
| Sliced mushrooms | 2 cups |
| Large onion, sliced | 1 |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt and black pepper | To taste |
Directions
Step 1: Prep and Season
Preheat your oven to 400°F. Slice each chicken breast horizontally into fillets so they cook evenly with the vegetables. Season both sides with salt, pepper, garlic powder, and dried thyme.
Step 2: Toss the Vegetables
In a large bowl, combine the sliced carrots, mushrooms, and onion. Drizzle with olive oil and toss until evenly coated.
Step 3: Arrange in the Dish
Place the seasoned chicken fillets in a glass baking dish and spread the vegetable mixture around them, ensuring everything is evenly distributed for uniform roasting.
Step 4: Two-Stage Bake
Cover the dish with foil and bake for 25 minutes. This steams the carrots and keeps the chicken juicy. Remove the foil and bake for an additional 15–20 minutes so the mushrooms brown and the chicken develops a light golden crust.
Step 5: Rest and Serve
Let the dish rest for about 5 minutes. This allows the chicken juices to settle and the savory oils from the vegetables to form a light, flavorful sauce.
