Sheet-Pan Herb-Rubbed Chicken with Roasted Baby Potatoes & Rainbow Carrots
Enjoy tender, herb-rubbed chicken breasts slow-cooked with baby potatoes and rainbow carrots for a hearty, naturally gluten-free dinner ready in just 30 minutes. This easy slow-cooker meal delivers vibrant flavors and minimal prep for busy weeknights.
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 2 cups rainbow carrots, peeled and cut into 2-inch pieces
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup chicken broth (gluten-free)
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Instructions
In a small bowl, combine olive oil, rosemary, thyme, garlic powder, onion powder, salt, and black pepper to make the herb rub.
⏱️ 2 minutesRub the herb mixture evenly over both sides of the chicken breasts.
⏱️ 2 minutesPlace baby potatoes and rainbow carrots in the bottom of the slow-cooker. Pour chicken broth over the vegetables.
⏱️ 1 minutePlace the herb-rubbed chicken breasts on top of the vegetables. Cover and cook on HIGH for 25 minutes, or until chicken reaches 165°F internally and vegetables are tender.
⏱️ 25 minutes 🌡️ HIGHServe immediately, garnished with extra fresh herbs if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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