chicken breast and potatoes recipes
This flavorful dish features tender lemon herb chicken breasts paired with crispy roasted potatoes. It makes for a satisfying meal that can be enjoyed any night of the week.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 cutting board
- 1 tongs
- 1 oven
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
- 2 pounds baby potatoes Halved.
- 4 tablespoons olive oil Divided.
- 2 pieces lemons Juice and zest.
- 4 cloves garlic Minced.
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- optional fresh parsley For garnish.
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine 3 tablespoons of olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Mix well.
- Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let them sit for about 10 minutes to absorb the flavors.
- Meanwhile, on a baking sheet, toss the halved baby potatoes with the remaining tablespoon of olive oil, salt, and pepper until evenly coated.
- Spread the potatoes out in a single layer on one side of the baking sheet.
- Remove the chicken from the marinade and place the chicken breasts on the other side of the baking sheet.
- Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the potatoes are golden brown and tender.
- Check the internal temperature of the chicken; it should reach 165°F (75°C).
- Once cooked, remove from the oven and let the chicken rest for a few minutes before slicing.
- Serve the chicken slices alongside the roasted potatoes, garnished with fresh parsley if desired.
Notes
Feel free to add other vegetables like carrots or bell peppers to the baking sheet for a more colorful dish.
You can marinate the chicken in the fridge for a few hours or overnight for an even deeper flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.