One-Pan roasted chicken breasts with vibrant vegetables and a spicy twist!
Dive into a hassle-free culinary adventure with our roasted chicken breasts with vegetables baked to perfection. A symphony of flavors unfolds as succulent chicken breasts mingle with colorful carrots, baby potatoes, and quartered onions. Elevate the dish with a zesty spice paste, featuring porcini mushrooms, black peppercorns, cumin seeds, and red pepper flakes.
Further, the simplicity of this dish makes it a great weeknight dinner. The simple steps begins with preparing the spice mixture. The magical umami flavor mixture consists of dried porcini mushrooms, cumin, black peppercorns and red pepper flakes that are all dumped into a mini grinder and grounded into a powder. Additionally, smoked paprika gets added to the mixture for a smoky twist. The spice powder joins with extra virgin olive oil creating the perfect paste to smother onto the chicken and vegetables.
With the convenience of a single pan, this roasted chicken breasts vegetables blends with the umami spice paste before enclosing it with a domed lid and tuck it in the oven. I have an old stoneware la cloche that works perfectly. If you don’t have a cloche, a cast iron dutch oven or any stoneware dutch oven pot works. Using any of these vessels and fifty minutes later you’ll savor the rich, harmonious blend of textures and tastes of the most delicious and tender chicken breasts.
Cravings for more one-pan recipes?
Moreover, not only will this one pan delectable dish amaze your palate, but you”ll also enjoy some of our other one pan recipes. For example, our sheet-pan roasted salmon with asparagus whips up in only 20 minutes. It’s healthy and delicious. Additionally, our oven roasted Branzini with vegetables is another healthy and easy to make dish.
Nevertheless, our Roasted Chicken Breasts Vegetables recipe promises a delightful feast that’s as easy to make as it is to enjoy. So, roll up your sleeves, preheat the oven, and get ready for a flavorful journey that will leave your taste buds dancing. Your new go-to one-pan meal is just a click away!
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Nutritional information
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Roasted Chicken Breasts with Vegetables
Equipment
- 1 5-quart stone ware dutch oven (optional instead of the le cloche)
- 1 5-quart cast iron pot (optional instead of the le cloche baker)
Ingredients
FOR THE WET SPICE PASTE/MIX
- 3 dried porcini mushrooms or 1 1/2 tablespoons porcini powder
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon red pepper flakes
- 2 teaspoons extra virgin olive oil or more as needed to make a wet paste
FOR THE VEGETABLES
- 4 – 5 large carrots peeled and cut into 1 1/2 – 3 inches chunks
- 8 – 10 baby potatoes I used purple. Cut into halves
- 1 large onion peeled and quartered
- 1/4 teaspoon kosher salt
- 2 teaspoons spice mixture
FOR THE CHICKEN
- 1 1/2 – 2 pounds chicken breasts about 2 breasts. Skin and bone in preferred
- 1 teaspoon kosher salt
- remaining spice mixture
Instructions
Preheat oven 450F/232C degrees
Make the Spice Mix
- Add spice mix ingredients(except the oil) into a nut grinder. Grind into a powder.3 dried porcini mushrooms, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 1 teaspoon red pepper flakes
- Transfer the spice powder into a small bowl. Combine with the extra virgin olive oil.2 teaspoons extra virgin olive oil
Season the vegetables
- Add the vegetables into a medium mixing bowl. Season with 1/4 teaspoon salt and 2 teaspoons of the spice mix paste. Toss to coat.4 – 5 large carrots, 8 – 10 baby potatoes, 1 large onion, 1/4 teaspoon kosher salt, 2 teaspoons spice mixture
- transfer the vegetables onto the base of the la cloche or into a dutch oven pot.Note: When using the la cloche, I line with parchment paper.
Season the chicken breasts.
- Rinse and dry the chicken breasts thoroughly. Season the breasts with 3/4 to 1 teaspoon salt and remaining spice paste mixture. Rub it all over the breasts.1 1/2 – 2 pounds chicken breasts, 1 teaspoon kosher salt, remaining spice mixture
- Transfer the breasts to the la cloche and sandwich it in between the vegetables.Cover with the dome. Transfer to the oven.Bake 40 minutes.Note: I usually place the la cloche onto of a half sheet pan for easy transfer into and out of the oven.
- Remove the la cloche from the oven. Carefully remove the cover. Spoon some of the juices on top of each chicken breasts. Return, uncovered, to the oven. Bake 5 to 10 minutes until lightly golden.
- Remove from the oven. Plate and Serve. Enjoy.
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Nutrition
