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Simple Baked Dinner Ideas

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Effortless oven-baked perfection! Tender chicken, roasted potatoes, and carrots seasoned with olive oil and salt. A simple, flavorful sheet pan dinner with minimal cleanup.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 lb small potatoes, such as red or Yukon gold
  • 1 lb carrots
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup.
  2. Step 2: Wash the potatoes and carrots thoroughly. Cut the potatoes into 1-inch pieces and the carrots into 1-inch thick rounds or sticks. Pat the chicken pieces dry with a paper towel.
  3. Step 3: In a large bowl, combine the chopped potatoes, carrots, and chicken. Drizzle with the olive oil, then sprinkle with salt, black pepper, garlic powder, and dried rosemary. Toss everything gently until the chicken and vegetables are evenly coated.
  4. Step 4: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Leave a little space between pieces for even cooking and browning.
  5. Step 5: Bake for 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. Serve immediately.

Notes

  • Store any delicious leftovers in an airtight container in the fridge for up to 3-4 days, making future meals a breeze.
  • To best revive your leftovers, spread them on a baking sheet and reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through, helping the veggies regain some crispness.
  • This hearty dish is wonderful on its own, but a sprinkle of fresh parsley or a side of steamed green beans would add a delightful touch of color and extra freshness.
  • For truly even cooking and a lovely golden finish on both your chicken and vegetables, always ensure they are cut into similar-sized pieces and spread in a single layer without overcrowding the baking sheet.
  • Author: Isabella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 baked chicken breast with mixed vegetables
  • Calories: 450
  • Sodium: 700mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Protein: 7g

Find it online: https://coookitfast.one/simple-baked-dinner-ideas/