Baked Chicken with Carrots and Potatoes Sheet Pan
Ingredients
- 2 pounds gold potatoes
- 1 pound carrots
- 2 chicken breasts
- avocado oil
- balsamic vinegar
- garlic powder
- salt
- pepper
Preparation
Preheat oven to 425 degrees Fahrenheit.
Cut 2 pounds of gold potatoes into quarters and coat with 1 teaspoon of avocado oil, a sprinkle of salt, and pepper. Add to a greased baking pan.
Cut and peel 1 pound of carrots. Coat them similarly to the potatoes and add 2 teaspoons of balsamic vinegar. Add to the baking pan.
Bake for 10 minutes.
While baking, prepare 2 chicken breasts.
After 10 minutes, add the chicken to the pan and season with a mixture of 1 teaspoon avocado oil, 2.5 tablespoons balsamic vinegar, 1 teaspoon garlic powder, and a sprinkle of salt and pepper.
Bake for 30 minutes, checking the internal temperature to ensure it is cooked properly.
Broil at the end to make the dish crispy.
