Roasted Chicken Breast and Potatoes
A simple and delicious roasted chicken breast paired with crispy golden potatoes. Perfect for a comforting weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 pound baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/2 teaspoon paprika. Toss well to coat evenly.
Spread the potatoes out in a single layer on a large baking sheet.
In the same bowl, add the chicken breasts, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and the minced garlic. Rub the seasoning evenly over the chicken breasts.
Place the chicken breasts on the baking sheet with the potatoes, making sure they are spaced apart.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Remove from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and potatoes before serving.