One Pot Lemon Herb Chicken and Potatoes
One Pot Lemon Herb Chicken and Potatoes
A delightful and easy-to-make dish featuring juicy lemon herb chicken with perfectly roasted potatoes.
Nutrition
Calories: 350cal
Carbohydrate: 30g
Protein: 35g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
45 min Cook
1 hr Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 pounds of baby potatoes, halved
- 2 tablespoons olive oil
- 2 lemons, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried thyme, dried rosemary, and dried oregano. Mix well to form a marinade.
- Place the chicken breasts into the bowl with the marinade. Ensure that each breast is fully coated. Let it sit for 5 minutes while you prepare the potatoes.
- Halve the baby potatoes and add them to the bowl with the chicken. Mix so the potatoes are also coated in the marinade. Tip: You can use your hands or a spoon to make sure everything is well mixed.
- Transfer the chicken and potatoes to a baking dish or sheet pan. Arrange in a single layer so they cook evenly. Sprinkle with salt and pepper.
- Bake in the preheated oven for about 35 to 45 minutes or until the chicken is cooked through and potatoes are golden brown and tender. A tip is to use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C).
- Once cooked, remove from the oven and let it rest for 5 minutes. Sprinkle fresh parsley over the top before serving. Tip: Resting helps the juices redistribute within the chicken, making it juicier.