Garlic Herb Roasted Chicken Breast with Baby Potatoes
Garlic Herb Roasted Chicken Breast with Baby Potatoes is a delightful dish that promises to impress with its tender chicken and flavorful potatoes. Perfect for weeknight dinners or special gatherings, this recipe combines the aromatic essence of garlic and fresh herbs, creating a mouthwatering meal that anyone can prepare. With just a few simple ingredients and straightforward steps, you’ll have a wholesome dinner on the table in under an hour. Plus, the versatility of this dish allows for easy modifications—add your favorite vegetables or swap chicken parts to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large chicken breast roast (about 800 g)
- 600 g baby potatoes (mix of red & yellow)
- 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 1 lemon
- Salt & pepper
- 1 cup chicken broth
- 1 tbsp butter
- 1 tsp Dijon mustard (optional)
Instructions
- Preheat oven to 200°C (390°F).
- In a bowl, mix olive oil, minced garlic, parsley, thyme, rosemary, paprika, lemon juice, salt, and pepper. Rub all over the chicken.
- Toss baby potatoes with olive oil, salt, and pepper in another bowl.
- Place the seasoned chicken in a baking dish; scatter potatoes around it.
- Roast for 40-45 minutes until the chicken reaches an internal temperature of 75°C (165°F) and is golden brown.
- For the pan sauce: Deglaze the baking dish with chicken broth and stir in butter (and Dijon mustard if desired).
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 490mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg