Looking for a one-pan dinner that’s hearty, healthy, and full of flavor? This Herb Roasted Chicken and Potatoes recipe is simple to make and perfect for weeknights or a comforting weekend meal. With juicy chicken and tender, golden potatoes, it’s sure to be a family favorite!
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
1.5 lbs baby potatoes, halved
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon dried Italian herbs (or mix of oregano, thyme, rosemary, basil)
1 teaspoon paprika
1 teaspoon onion powder
Salt and pepper, to taste
Juice of 1 lemon (optional)
Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Prepare the ingredients:
Place the chicken breasts and halved baby potatoes in a large baking dish.
- Make the seasoning mix:
In a small bowl, combine the olive oil, minced garlic, Italian herbs, paprika, onion powder, salt, pepper, and lemon juice.
Pour the mixture over the chicken and potatoes. Toss to coat everything evenly.
- Bake:
Cover the dish with foil and bake for 30 minutes.
Remove the foil, baste the chicken with the juices, and bake uncovered for an additional 20–25 minutes, or until the chicken is fully cooked and the potatoes are tender and golden.
- Optional – Broil:
For a crispy finish, broil on high for 2–3 minutes, keeping a close eye to avoid burning.
- Serve:
Garnish with chopped parsley and serve hot.
Tips:
You can substitute sweet potatoes or carrots for a twist.
Bone-in chicken pieces can also be used, just adjust the cooking time accordingly.
Add a pinch of chili flakes for a spicy kick.
