Garlic Herb Roasted Chicken Breast with Baby Potatoes
Garlic Herb Roasted Chicken Breast with Baby Potatoes is a mouthwatering dish that elevates any meal with its rich flavors and aromatic herbs. This simple recipe features tender chicken breast marinated in a blend of garlic, fresh herbs, and zesty lemon juice, paired perfectly with golden roasted baby potatoes. Ideal for family dinners or special gatherings, this one-pan meal is both nutritious and satisfying. With minimal prep and cooking time, you can serve up a delightful dinner that will impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large chicken breast roast (about 800 g)
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Juice of lemon
- Salt & pepper to taste
- 600 g baby potatoes (red & yellow mix)
- 1 cup chicken broth
Instructions
- Preheat your oven to 200°C (390°F).
- Rub the chicken breast with olive oil, then coat with minced garlic, parsley, thyme, rosemary, paprika, lemon juice, salt, and pepper.
- In a mixing bowl, toss the baby potatoes with olive oil, salt, and pepper until evenly coated.
- Place the seasoned chicken in the center of a baking dish and scatter the potatoes around it.
- Roast in the oven for about 40–45 minutes until the chicken is golden brown and cooked through.
- For the pan sauce: Remove chicken and potatoes from the dish; pour in chicken broth to deglaze while scraping up browned bits. Stir in butter for added richness.
- Serve sliced chicken drizzled with pan sauce alongside roasted baby potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 150mg