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Roasted Carrots, Garlic Potatoes, and Crispy Chicken
Servings
Ingredients
For the chicken
  • 2 chicken breasts
  • 1/4 cup flour I used almond flour
  • 1/4 tsp paprika
  • 2 tbsp olive or avocado oil
  • 1/4 tsp onion powder
For the potatoes:
  • 4 small circular potatoes
  • 2-4 cloves garlic minced
  • 2 tbsp olive or avocado oil
  • pink salt and pepper to taste
For the carrots:
  • 4 large carrots or two handfuls small carrots-chopped
  • pink salt and pepper to taste
  • 1/4 tsp onion powder
  • 2 tbsp olive or avocado oil
Servings
Ingredients
For the chicken
  • 2 chicken breasts
  • 1/4 cup flour I used almond flour
  • 1/4 tsp paprika
  • 2 tbsp olive or avocado oil
  • 1/4 tsp onion powder
For the potatoes:
  • 4 small circular potatoes
  • 2-4 cloves garlic minced
  • 2 tbsp olive or avocado oil
  • pink salt and pepper to taste
For the carrots:
  • 4 large carrots or two handfuls small carrots-chopped
  • pink salt and pepper to taste
  • 1/4 tsp onion powder
  • 2 tbsp olive or avocado oil
Instructions
For the chicken
  1. Pre-heat oven to 425 degrees
  2. In a small bowl, crack and whisk an egg
  3. In a longer tupperware, mix together the flour and seasonings
  4. Cut the chicken breasts in half if they are thick, dunk in the whisked egg and then coat in the flour/seasonings
  5. Place on an oiled cookie sheet and place in oven fro 25-30 minutes or until chicken is fully cooked through
For the potatoes
  1. Bring a large pot of water to boil
  2. Place the whole potatoes in the boiling water for 15-20 minutes
  3. Then add the potatoes to one of the cookie sheets, slightly mash the potatoes, and place in oven for 5ish minutes to make them crispy.
For the carrots
  1. Place the chopped carrots onto an oiled cookie sheet and coat with the seasonings
  2. Place in oven for 25 minutes or until carrots are cooked through

Roasted Carrots, Garlic Potatoes, and Crispy Chicken

11/21/19