Name: Oregano chicken, potatoes & carrots
Prep time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Everyday kitchen
Ingredients: 600 g chicken breast, raw, boneless and skinless; four even pieces; 800 g potatoes, raw, skin on; scrubbed and cut into 2 cm pieces; 300 g carrots, raw, chopped; 240 g spinach, raw, washed; 30 g olive oil, as sold; 12 g garlic, peeled and minced; 2 g dried oregano, dried; 2 g table salt, as sold

Estimated nutrition

Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.

Approximate ingredient-based nutrition uses reviewed USDA food references. Chicken is weighed raw, grains dry and vegetables in the stated edible form. All measured oil and salt are assumed eaten; water absorption and cooking losses vary. Values are estimates, not laboratory measurements or personalized dietary advice.

4 equal portions from this batchScroll across if needed at larger text sizes.
Nutrient	Per portion	Whole batch
Calories	451 kcal	1803 kcal
Protein	40.5 g	162 g
Carbs	45.7 g	182.7 g
Fiber	7.9 g	31.6 g
Sugars	5.5 g	22 g
Added sugars	0 g	0 g
Fat	12.1 g	48.2 g
Saturated fat	2 g	8 g
Sodium	373 mg	1493 mg
Cholesterol	110 mg	438 mg

USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.

Ingredients, sources & assumptions

All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.

chicken breast

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw · 600 g in the original batch

USDA food reference

potatoes

Potatoes, flesh and skin, raw · 800 g in the original batch

USDA food reference

carrots

Carrots, raw · 300 g in the original batch

USDA food reference

spinach

Spinach, raw · 240 g in the original batch

USDA food reference

olive oil

Oil, olive, salad or cooking · 30 g in the original batch

USDA food reference

garlic

Garlic, raw · 12 g in the original batch

USDA food reference

dried oregano

Spices, oregano, dried · 2 g in the original batch

USDA food reference

table salt

Salt, table · 2 g in the original batch

USDA food reference

Calculation version 2. Source records and method are documented in our nutrition guide.

Nutrition guidance

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Making 4 standard portions. The ingredients below are ready to use. Keep the same oven temperature; a larger batch may need another pan and more time.

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Ingredients

Tips for these ingredients

Counts are approximate reference sizes. Weigh the amount in the listed preparation state; produce sizes vary.

Weigh peeled, trimmed or drained ingredients after that preparation. Package weight may include peel or liquid that the recipe does not use.

Keep oven temperatures unchanged when scaling. Larger batches may need more pans and cooking time.

All weights are in the preparation state listed.

600 g chicken breast, raw, boneless and skinless; 4 even pieces

800 g potatoes (about 4 medium potatoes, skin on), raw, skin on; scrubbed and cut into 2 cm pieces

300 g carrots (about 5 medium carrots, trimmed), raw, chopped scrubbed, cut into 1 cm thick short batons

240 g spinach, raw, washed

30 g olive oil, as sold divided: 20 g for vegetables, 10 g for chicken

12 g garlic, peeled and minced

2 g dried oregano, dried

2 g table salt, as sold divided: 1 g for vegetables, 1 g for chicken

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Where to find ingredients

Use plain unseasoned chicken breast and the specified raw, dry or drained ingredient forms. Vegetable weights are prepared edible amounts. Check packaged-food labels and cross-contact needs. Store estimates include package rounding and are separate from recipe quantities.

Meat: chicken breast

Produce: potatoes, carrots, spinach, garlic

Pantry: olive oil

Spices: dried oregano, table salt

Allergen notes

No major allergens identified in the listed basic ingredients. Always check product labels. Cross-contact cannot be ruled out.

Let’s make it

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Oven · Two rimmed baking trays · Separate cutting boards · Knife · Kitchen scale · Food thermometer · Clean serving plate

1
Heat the oven and prepare vegetables
Heat the oven to 425°F / 220°C. Scrub 800 g (about 4 medium potatoes, skin on) potatoes and cut into 2 cm pieces. Scrub 300 g (about 5 medium carrots, trimmed) carrots and cut into short batons about 1 cm thick. Wash 240 g spinach and mince 12 g garlic. Set out two rimmed trays so vegetables can roast in a single layer.
Done
2
Give the vegetables a head start
Toss potatoes and carrots with 20 g oil and 1 g salt on one tray. Spread out and roast for 15 minutes. Use more trays for a larger batch, allowing extra time and turning trays as needed.
Done
3
Prepare the chicken separately
Prepare vegetables before chicken. Do not rinse raw poultry. Use a separate board for raw chicken, keep it and its juices away from ready-to-eat food, and wash hands and clean utensils and surfaces afterward. Pat 600 g chicken dry with disposable towel and flatten thick areas to an even 2 cm thickness. Put on the second tray and coat with 10 g oil, prepared garlic, 2 g oregano and 1 g salt. Wash hands and clean raw-poultry equipment afterward.
Done
4
Roast and check
Turn the potatoes and carrots and put the chicken tray in the oven. Roast both for about 18–25 minutes more, checking chicken from 18 minutes. Check several thick pieces with a food thermometer: every checked piece must reach 165°F / 74°C. Time and color do not establish doneness. Cook longer and recheck if needed; use clean utensils and a clean plate for cooked chicken. Remove safe cooked chicken to a clean plate; continue vegetables until fork-tender and browned, about 35–45 minutes total. Keep the chicken covered briefly while vegetables finish.
Done
5
Wilt spinach and serve
Once potatoes and carrots are tender, fold the prepared spinach into their hot tray and return to the oven for 2–3 minutes, until wilted. Slice chicken with clean utensils and divide it and the roasted vegetables among the selected portions.
Done

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Make it work for you

For kids & different preferences

Shred chicken finely across the grain and keep it moist; cook vegetables until soft and cut or mash food to suit your child’s development. Cool before serving. Young children should sit upright and be supervised while eating, never in a moving car or stroller. This is a meal for general use, not infant-feeding guidance.

Storage & packed lunches

Refrigerate promptly in shallow containers within 2 hours of cooking, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within 3–4 days. For packed lunches keep cold with ice packs until eaten.

Freezing & reheating

Freeze cooled portions promptly in airtight containers for up to 2 months for quality. Thaw in the refrigerator; vegetables and grains may soften.

Reheat leftovers to 165°F / 74°C throughout, stirring and checking several places with a food thermometer. Add a small splash of tap water if dry.

If something looks different

A larger batch needs larger or additional pans and may take longer. Keep chicken in an uncrowded layer and use temperature and vegetable tenderness, rather than the clock alone.

Something wrong with an ingredient or instruction? Tell us

Review policy

Version 1 · Updated 2026-10-24

Bethany’s Kitchen · /recipes/oregano-chicken-potato-tray · Original instructions and generated food illustration created for this project; no third-party recipe prose or photography reproduced. Not physically kitchen-tested or human-reviewed.

Oregano chicken, potatoes & carrots

Estimated nutrition

Let’s make it

Equipment

Heat the oven and prepare vegetables

Give the vegetables a head start

Prepare the chicken separately

Roast and check

Wilt spinach and serve

How did this recipe turn out?

Make it work for you