Description
A simple and satisfying one-pan meal featuring juicy herb-seasoned chicken breasts baked with tender, golden roasted baby potatoes. This easy-to-make dish is perfect for busy weeknight dinners and can be customized with additional vegetables for a wholesome, comforting meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and black pepper, to taste
Potatoes
- 1½ lbs baby potatoes, halved
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s hot enough for baking the chicken and potatoes evenly.
- Prepare the Potatoes: In a bowl, toss the halved baby potatoes with half of the olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper to coat them thoroughly.
- Season the Chicken: Rub the chicken breasts with the remaining olive oil, paprika, salt, and black pepper, making sure each piece is well seasoned.
- Arrange on Baking Sheet: Spread the seasoned potatoes and chicken breasts evenly on a baking sheet, ensuring space between pieces for proper roasting.
- Bake: Place the baking sheet in the oven and bake for 30 to 35 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Garnish and Serve: Sprinkle fresh chopped parsley over the chicken and potatoes before serving warm for a burst of color and flavor.
Notes
- Feel free to add vegetables like carrots, broccoli, or green beans to the pan for a more complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Check chicken internal temperature with a meat thermometer to ensure safe cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
