A staple at Nana’s table, and her secret ingredient always left us guessing.

This Oven-Baked Savory Chicken and Vegetable Bake shows how roasting straightforward ingredients at a high temperature can unlock deep, caramelized flavor. Earthy mushrooms balance beautifully with the natural sweetness of roasted carrots and onions, creating a simple yet satisfying meal.

Oven-Baked Savory Chicken and Vegetable Bake

Ingredients

• Boneless, skinless chicken breasts: 2
• Carrots, sliced: 2 cups
• Mushrooms, sliced: 2 cups
• Large onion, sliced: 1
• Olive oil: 2 tablespoons
• Dried thyme: 1 teaspoon
• Garlic powder: 1 teaspoon
• Salt and black pepper: To taste

Instructions

Step 1: Prepare and Season
Preheat the oven to 400°F. Slice each chicken breast horizontally to create thinner fillets for even cooking. Season both sides with salt, black pepper, garlic powder, and dried thyme.

Step 2: Coat the Vegetables
Add the sliced carrots, mushrooms, and onion to a large bowl. Drizzle with olive oil and toss until the vegetables are evenly coated.

Step 3: Assemble the Dish
Arrange the seasoned chicken fillets in a glass baking dish. Scatter the vegetables around the chicken, spreading them out evenly to ensure consistent roasting.

Step 4: Bake in Two Stages
Cover the dish with foil and bake for 25 minutes to gently steam the carrots and keep the chicken moist. Remove the foil and continue baking for another 15–20 minutes, allowing the mushrooms to brown and the chicken to develop a light golden exterior.

Step 5: Rest and Serve
Let the dish stand for about 5 minutes before serving. This helps the juices redistribute in the chicken and allows the flavorful vegetable oils to form a light sauce.