chicken breast and potatoes recipes
This delicious dish features marinated chicken breasts cooked to perfection, paired with crispy roasted potatoes. It's a simple yet flavorful meal that's easy to prepare and ideal for family dinners.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 measuring spoons
- 1 whisk
- 1 meat thermometer
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 1.5 pounds baby potatoes Or other small potatoes.
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic Minced.
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste pieces fresh parsley For garnish (optional).
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Whisk until well blended.
- Place the chicken breasts in the marinade and let them soak for at least 15 minutes (while you prepare the potatoes).
- Wash and cut the baby potatoes in half, then place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
- After the chicken has marinated, add the marinated chicken breasts to the baking sheet with the potatoes.
- Roast in the preheated oven for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy.
- Remove from the oven and let the dish rest for about 5 minutes before serving.
- Garnish with fresh parsley if desired and serve hot.
Notes
For extra flavor, you can add lemon slices on top of the chicken before roasting.
This dish pairs well with a side salad or steamed vegetables for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.