Garlic Herb Roasted Chicken Breast with Baby Potatoes
Garlic Herb Roasted Chicken Breast with Baby Potatoes is a flavorful and satisfying dish that brings together tender chicken and perfectly roasted baby potatoes. This one-pan wonder is ideal for weeknight dinners or special occasions, offering a delightful blend of garlic, herbs, and zesty lemon. With minimal prep time and a straightforward cooking process, you can enjoy an aromatic meal that will impress family and friends alike. Whether served alone or with your favorite vegetables, this recipe guarantees a delicious experience that highlights the beauty of simple ingredients.
- 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)
- 600 g baby potatoes (mixed red and yellow)
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Juice of 1 lemon
- Salt & pepper
- 1 cup chicken broth
Instructions
- Preheat your oven to 200°C (390°F).
- Rub the chicken breast with olive oil, minced garlic, parsley, thyme, rosemary, lemon juice, salt, and pepper until well coated.
- In a mixing bowl, toss baby potatoes with olive oil, salt, and pepper.
- Arrange the seasoned chicken in the center of a baking dish and scatter the potatoes around it.
- Roast everything together for about 40-45 minutes or until the chicken reaches an internal temperature of 75°C (165°F).
- After roasting, remove from the oven and deglaze the pan with chicken broth to create a pan sauce.
- Slice the chicken breast, drizzle with pan sauce, and serve with baby potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 520 mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 108 mg