Garlic Herb Roasted Chicken Breast with Baby Potatoes
Garlic Herb Roasted Chicken Breast with Baby Potatoes is a delightful and comforting dish that brings together tender, juicy chicken infused with aromatic garlic and fresh herbs, paired perfectly with golden roasted baby potatoes. This one-pan meal is not only easy to prepare but also makes for a stunning centerpiece at family dinners or gatherings. The combination of flavors creates a mouthwatering experience that will satisfy everyone at the table.
- 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)
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Juice of lemon
- 600 g baby potatoes (red & yellow mix if possible)
- Salt & pepper
- 1 cup chicken broth
- 1 tbsp butter
- 1 tsp Dijon mustard (optional)
Instructions
- Preheat your oven to 200C (390F).
- In a mixing bowl, combine olive oil, minced garlic, parsley, thyme, rosemary, lemon juice, salt, and pepper. Rub this mixture generously over the chicken.
- In another bowl, toss baby potatoes with olive oil, salt, and pepper.
- Place the marinated chicken in a baking dish and scatter the seasoned potatoes around it.
- Roast in the oven for 40-45 minutes until the chicken reaches an internal temperature of 75C (165F) and is golden brown.
- For the pan sauce, deglaze the baking dish with chicken broth after removing the chicken and potatoes, scraping up any browned bits.
- Serve sliced chicken drizzled with pan sauce alongside roasted baby potatoes.
Nutrition
- Serving Size: 1/4 of the recipe (approximately 250g)
- Calories: 540
- Sugar: 2g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 46g
- Cholesterol: 135mg