Introduction:
This one-pan herb-roasted chicken with baby potatoes is the perfect comfort meal for any occasion. Juicy, tender chicken with crispy golden skin pairs beautifully with flavorful, roasted baby potatoes. It’s an easy and hearty dinner that the whole family will love. Best of all, it requires minimal cleanup!
Recipe:
Ingredients:
- 4 bone-in, skin-on chicken breasts (or thighs)
- 1 lb (450g) baby potatoes, halved
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 cup chicken broth or white wine (optional for added flavor)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken and Potatoes: In a large baking dish, place the chicken breasts and baby potatoes.
- Season: In a small bowl, mix olive oil, garlic, thyme, rosemary, paprika, salt, and pepper. Drizzle the mixture over the chicken and potatoes, ensuring everything is well-coated.
- Add Lemon Juice: Squeeze lemon juice over the chicken and potatoes for a bright, zesty flavor.
- Optional Step: Pour chicken broth or white wine into the dish for extra moisture and flavor.
- Roast: Place the dish in the oven and roast for 40-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden.
- Serve: Let the dish rest for a few minutes before serving. Garnish with fresh herbs if desired.
Enjoy your savory and satisfying meal, Clara! Let me know if you’d like variations or tips. 😊