Description
A simple and delicious recipe featuring juicy roasted chicken breasts paired with crispy herb-seasoned potatoes. Perfect for a comforting weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1.5 pounds baby potatoes, halved
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
1 lemon, sliced
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, dried rosemary, dried thyme, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on a large baking sheet.
In the same bowl, rub the chicken breasts with the remaining 1 tablespoon of olive oil, paprika, salt, and black pepper.
Place the chicken breasts on the baking sheet with the potatoes, arranging lemon slices on top of the chicken.
Scatter the minced garlic around the chicken and potatoes on the baking sheet.
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Remove from the oven and let the chicken rest for 5 minutes.
Sprinkle fresh parsley over the chicken and potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes