Lemon Herb Baked Chicken Breast with Roasted Potatoes
A simple yet flavorful Mediterranean-inspired dinner featuring tender baked chicken breast infused with lemon and herbs, alongside perfectly roasted potatoes. This complete meal is easy to prepare and perfect for a weeknight.
Ingredients
- •4 boneless, skinless chicken breasts (about 6 oz each)
- •1.5 lbs small red or Yukon gold potatoes, scrubbed and cut into 1-inch pieces
- •2 tbsp olive oil, divided
- •1 lemon, half thinly sliced, half juiced
- •2 cloves garlic, minced
- •1 tsp dried oregano
- •1/2 tsp dried thyme
- •1/4 tsp black pepper
- •1/2 tsp salt, divided
- •2 tbsp fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, toss the cut potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on one half of the prepared baking sheet.
- 3
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, dried oregano, dried thyme, and the remaining 1/4 teaspoon of salt. Place the chicken breasts on the other half of the baking sheet. Pour the lemon herb mixture evenly over the chicken breasts. Arrange lemon slices on top of each chicken breast.
- 4
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and lightly browned. For crispier potatoes, you can gently stir them halfway through baking.
- 5
Remove from oven. Let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired, and serve immediately with the roasted potatoes.
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