This meal was a regular feature at Nana’s table, and her secret ingredient kept everyone guessing.

This Oven Baked Savory Chicken and Vegetable Bake is a perfect example of how roasting simple ingredients at a high temperature can develop deep, caramelized flavors. The mushrooms provide a wonderful earthiness that pairs beautifully with the sweetness of the roasted carrots and onions.

Oven Baked Savory Chicken and Vegetable Bake

Ingredients:

Directions:

Step 1: Prep and Season: Preheat your oven to 400°F. Slice each of the 2 chicken breasts horizontally into fillets (this helps them cook at the same rate as the vegetables). Season the chicken on both sides with salt, pepper, the 1 teaspoon of garlic powder, and the 1 teaspoon of dried thyme.

Step 2: Toss the Vegetables: In a large mixing bowl, combine the 2 cups of sliced carrots, 2 cups of sliced mushrooms, and the sliced onion. Drizzle with the 2 tablespoons of olive oil and toss until the vegetables are well-coated and the oil is evenly distributed.

Step 3: Arrange the Dish: Place the seasoned chicken fillets into a clear glass baking dish. Arrange the vegetable mixture all around the chicken, spreading them out as much as possible to ensure even roasting.

Step 4: The Two-Stage Bake: Cover the dish tightly with aluminum foil and bake for 25 minutes. This initial stage steams the carrots and keeps the chicken moist. Remove the foil and continue baking for another 15/20 minutes. This second stage allows the mushrooms to brown and the chicken to develop a light golden crust.

Step 5: Rest and Serve: Let the dish rest for about 5 minutes. This allows the chicken juices to settle and the savory oil from the vegetables to create a light “sauce” at the bottom of the dish.