Description
A simple and delicious one-pan meal featuring juicy chicken breasts and crispy roasted potatoes, seasoned with garlic and herbs for an easy weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 pound baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the minced garlic. Toss to coat evenly.
Spread the potatoes in a single layer on a large sheet pan.
In the same bowl, add the chicken breasts, remaining 1 tablespoon olive oil, garlic powder, dried thyme, dried rosemary, paprika, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and the rest of the minced garlic. Toss to coat the chicken breasts evenly with the seasoning.
Place the seasoned chicken breasts on the sheet pan among the potatoes, ensuring they are spaced out.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and potatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes