Herb-Roasted Chicken Breast with Potatoes

⏱ Time

• Prep: 15 minutes

• Cook: 35–45 minutes

• Total: ~1 hour

🍽 Serves

3–4 people

🛒 Ingredients

Chicken

• 3–4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• 1 tbsp Dijon mustard (optional, for depth)

• 1 tbsp lemon juice

Potatoes

• 600–800g (1½ lbs) baby potatoes, halved

• 1½ tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried rosemary or thyme

Optional

• ¼ cup chicken broth (adds moisture)

• Fresh parsley for garnish

🔪 Step 1: Prep the Potatoes

1. Preheat oven to 200°C (400°F).

2. Wash and halve baby potatoes.

3. Toss with olive oil, salt, pepper, and herbs.

4. Spread evenly in a baking dish.

🍗 Step 2: Season the Chicken

1. Pat chicken breasts dry.

2. In a small bowl, mix olive oil, garlic, thyme, oregano, paprika, salt, pepper, mustard, and lemon juice.

3. Rub mixture all over chicken breasts.

🔥 Step 3: Assemble

1. Place seasoned chicken on top of potatoes.

2. Pour chicken broth around (not over) the chicken for extra juiciness.

3. Lightly drizzle a little olive oil over potatoes if needed.

🥘 Step 4: Roast

1. Bake uncovered for 35–45 minutes, depending on thickness.

2. Chicken is done when internal temperature reaches 75°C (165°F).

3. For extra browning, broil for 2–3 minutes at the end.

🧈 Step 5: Rest & Serve

1. Let chicken rest 5–10 minutes before slicing.

2. Spoon pan juices over chicken and potatoes.

3. Garnish with fresh parsley.

🌟 Tips for Extra Juicy Chicken

• Pound chicken to even thickness for uniform cooking.

• Don’t overcook — use a thermometer if possible.

• Let it rest before slicing (locks in juices).

🔥 Flavor Variations

🧄 Garlic Butter

Add 1–2 tbsp butter to the pan during last 10 minutes.

🍯 Honey Mustard

Mix 1 tbsp honey with mustard in marinade.

🌶 Spicy Version

Add ½ tsp chili flakes or cayenne.