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Chicken Breast And Potatoes

One-Pan Lemon Herb Chicken Breast and Potatoes Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs baby potatoes, halved
  • 3 tbsp olive oil, divided
  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 3 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper

Method
 

  1. Preheat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, half the garlic, and a pinch of salt and pepper on a baking sheet. Roast 15 minutes.
  2. Mix the remaining 1 tbsp olive oil, lemon zest, oregano, thyme, remaining garlic, 1 tsp salt, and ½ tsp pepper. Rub over the chicken breasts.
  3. Move the potatoes aside on the hot pan, place the chicken breasts among them, and squeeze the lemon juice over everything.
  4. Roast 22-25 minutes, until chicken reaches 165°F (74°C) and potatoes are golden.
  5. Slice the chicken, pile it onto the potatoes, spoon pan drippings over the top, and serve.

Notes

Let the chicken rest for 5 minutes before slicing so the juices settle into the meat. If you’re using very large chicken breasts, check the thickness table in the tips above and adjust the roasting time.