Easy Baked Chicken with Potatoes, Carrots, Onions, and Herbs

I found this really tasty and really easy baked chicken recipe on a site I had not previously visited (http://www.sweetphi.com/baked-chicken-potatoes-carrots-and-herbs-from-the-farmers-market/). The original recipe serves 4-6. I adjusted the amounts for the three of us, changed the size of the potato and chicken pieces, and changed the ratio of the ingredients to suit our tastes. It takes about 10 minutes to prepare and an hour to cook. The recipe is very flexible. I recommend reading the original article.

Ingredients

- 1 lb chicken breasts cut into chunks (mine were about 2" by 2")
- 2 medium potatoes cut into chunks
- 1/2 an onion, cut into chunks
- 1/2 lb baby carrots
- 2 tbsp olive oil
- 2 tbsp fresh herbs such as oregano, parsley, rosemary, and thyme (I used rosemary and thyme)
- 1 tsp salt
- 1/2 tsp pepper or lemon pepper
- 1/4 tsp garlic salt/powder
- 1/4 tsp onion salt/powder

Directions

1. Preheat oven to 400°.

2. Peel and cut the vegetables, and chicken; and cut the herbs.

3. Mix all the spices in a small bowl, and the herbs in another small bowl.

4. In an 8" x 11" baking dish, scatter the potatoes, carrots, and onions. Then sprinkle with half the spices, half the herbs, and half the olive oil.

5. Add the chicken chunks on top of the vegetable, and sprinkle with the remaining spices, herbs, and olive oil.

6. Put in oven and bake for 55 minutes.

7. Allow to cool for 5 minutes before serving.