Garlic Herb Chicken & Potatoes Delight

$- 4 boneless, skinless chicken breasts - 1 pound baby potatoes, halved - 4 tablespoons olive oil - 6 garlic cloves, finely minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 teaspoon paprika - Salt and freshly ground pepper to taste - 1 lemon, thinly sliced - Fresh parsley, chopped for garnish Use a kitchen scale for accurate measurements, especially for the chicken and potatoes. Halving the baby potatoes helps them cook evenly. Mince the garlic finely for better flavor release. Chop the herbs just before use to keep them fresh. Always taste your seasonings as you go! You can swap chicken breasts for thighs if you prefer darker meat. For a different flavor, try using sweet potatoes instead of baby potatoes. If you don’t have fresh herbs, dried herbs work too; just use one-third of the amount. You can replace olive oil with avocado oil for a different taste. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This temperature helps the chicken and potatoes cook evenly. A hot oven gives great results. Take a large mixing bowl. Add 1 pound of halved baby potatoes. Pour in 2 tablespoons of olive oil. Add half of the minced garlic, and sprinkle salt and pepper. Toss the potatoes until they are well-coated. This coating makes them tasty and crisp. In the same bowl, add 4 boneless, skinless chicken breasts. Drizzle with the remaining 2 tablespoons of olive oil. Add the rest of the minced garlic, 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, paprika, and more salt and pepper. Rub this mixture all over the chicken. This step adds layers of flavor. Spread the seasoned potatoes on a large baking sheet in a single layer. Place the chicken breasts next to the potatoes. Lay thin slices of lemon over the chicken and potatoes for added flavor. Bake everything in the preheated oven for 25-30 minutes. Use a meat thermometer to check that the chicken reaches 165°F (75°C). The potatoes should be fork-tender. If you want a crispy finish, broil for 2-3 minutes. Let the dish rest for 5 minutes before serving. This helps the flavors meld together. To get juicy chicken, start with even thickness. Pound the chicken breasts if they are uneven. This helps them cook evenly. Season your chicken well with herbs and spices. The garlic and herbs will add depth. Use a meat thermometer to check for doneness. Aim for 165°F (75°C) in the center. Let the chicken rest for a few minutes after cooking. This helps keep it moist. For crispy potatoes, choose baby potatoes. Their thin skin crisps up nicely. Halve them to increase surface area. Toss them in olive oil and seasonings. Make sure they are well coated. Spread them out on the baking sheet. Avoid crowding to allow proper roasting. Bake until golden brown. For extra crispness, broil them for a couple of minutes at the end. You can boost flavor in many ways. Add spices like cayenne for heat or lemon zest for brightness. Fresh herbs like basil or oregano can also work well. If you want more moisture, add a splash of chicken broth in the pan. For a twist, try using different potatoes, like sweet potatoes. This simple dish can adapt to your taste. Experiment and have fun! Pro Tips Use Fresh Herbs: Fresh herbs like rosemary and thyme provide a vibrant flavor that dried herbs can't match. Always opt for fresh when possible for the best taste. Check Chicken Temperature: To ensure your chicken is perfectly cooked, use a meat thermometer to check for an internal temperature of 165°F (75°C). Even Potato Cooking: Halving the baby potatoes ensures they cook evenly and absorb more flavor from the seasonings and chicken during roasting. Resting Time: Allowing the chicken to rest for a few minutes after baking helps the juices redistribute, making the meat juicier and more flavorful. {{image_4}} You can make this dish even better by adding seasonal veggies. Try bell peppers, carrots, or zucchini. Chop them into small pieces and toss them with the potatoes. This adds color and nutrition. Plus, they roast beautifully alongside the chicken. You will enjoy the mix of flavors. Switching up the herbs gives you a new taste. Fresh basil or oregano can work well with this dish. You can also use dried herbs if fresh herbs are not available. Just remember to use less of the dried ones. Experimenting with herbs keeps the dish exciting and fresh. You can use other proteins like salmon or tofu instead of chicken. Both options will soak up the garlic and herb flavors. For potatoes, try sweet potatoes or even cauliflower for a different twist. Each choice changes the dish but still keeps it tasty and simple. To store your Garlic Herb Chicken and Potatoes, let them cool first. Place the leftovers in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the chicken and potatoes if possible. This helps keep their textures nice. When you're ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. You can also reheat them in the microwave. Just cover your dish to avoid drying out the food. If you want to freeze the dish, let it cool first. Then, place the chicken and potatoes in freezer-safe bags. Try to remove as much air as you can. This helps prevent freezer burn. You can freeze them for up to three months. To enjoy again, thaw overnight in the fridge before reheating. For this dish, I love using fresh rosemary and thyme. These herbs add a savory taste that pairs well with chicken and potatoes. You can also try parsley or oregano for a different flavor. Fresh herbs are best, but dried ones work too. Just use about one-third of the amount if you use dried herbs. Yes, you can! To use a slow cooker, season the chicken and potatoes as usual. Place them in the slow cooker with the lemon slices. Cook on low for about 6 hours or high for about 3 hours. This method makes the chicken tender and juicy. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white with no pink juices. Yes, this recipe is great for meal prep! Cook extra portions and store them in airtight containers. It keeps well in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just reheat in the oven or microwave before serving. This blog post gives you everything you need for Garlic Herb Chicken and Potatoes. We covered the right ingredients, how to prep them, and step-by-step cooking instructions. I shared tips for perfect chicken, crispy potatoes, and ways to customize your dish. Remember to store any leftovers properly and feel free to experiment with herbs and veggies. Cooking should be fun and creative. Enjoy your tasty meal, and share it with family or friends!$

Garlic Herb Chicken & Potatoes Delight

A flavorful dish featuring tender chicken breasts and roasted baby potatoes, infused with garlic and herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 pound baby potatoes, halved
4 tablespoons olive oil
6 cloves garlic, finely minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 teaspoon paprika
to taste salt and freshly ground pepper
1 piece lemon, thinly sliced
for garnish fresh parsley, chopped

Instructions

Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, and a generous pinch of salt and pepper. Toss until well coated.
Spread the seasoned potatoes in a single layer on a large baking sheet.
In the same mixing bowl, add the chicken breasts. Drizzle with the remaining 2 tablespoons of olive oil, then add the rest of the minced garlic, chopped rosemary, chopped thyme, paprika, and additional salt and pepper. Rub the mixture all over the chicken breasts.
Place the seasoned chicken breasts on the baking sheet alongside the potatoes.
Arrange the sliced lemon over the chicken and potatoes.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C), and the potatoes are fork-tender.
For an extra crispy finish, switch your oven to broil and cook for an additional 2-3 minutes, keeping a close eye to avoid burning.
Once removed from the oven, let the dish rest for about 5 minutes.
Just before serving, sprinkle freshly chopped parsley over the top.

Notes

For an extra crispy finish, broil for a few minutes at the end.

Keyword chicken, garlic, herbs, potatoes, roasted