chicken breast potato recipe

Written ByJenny Smyth Posted on
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The Best chicken breast potato recipe

I’ve been making this chicken breast potato recipe for years, and it’s always a crowd-pleaser. It’s one of those dishes that’s perfect for a weeknight dinner or a special occasion. I love how the chicken breast is cooked to perfection and served with a side of crispy potatoes.

The best part is that it’s incredibly easy to make and requires minimal ingredients. My family and I have been enjoying this recipe for years, and I’m excited to share it with you. The dish has its roots in traditional European cuisine, where chicken breast was often paired with potatoes as a hearty and satisfying meal.

Over time, the recipe has evolved to include various spices and seasonings that add depth and flavor to the dish. One of the key techniques in making this recipe is to cook the chicken breast until it’s nice and tender, then let it rest before slicing it thinly. This ensures that the chicken stays juicy and flavorful throughout the cooking process.

Another crucial step is to cook the potatoes until they’re crispy on the outside and fluffy on the inside. This adds texture and contrast to the dish, making it more enjoyable to eat. When I’m cooking this recipe, I like to use high-quality ingredients like fresh herbs and spices to give it an extra boost of flavor.

I also make sure to cook the potatoes in a hot oven until they’re perfectly cooked, which helps them retain their natural sweetness.

Herb Roasted Chicken Breast and Potatoes

4.6 from 1938 votes

A simple one-pan meal featuring juicy chicken breasts and crispy golden potatoes. This dish is seasoned with herbs and roasted to perfection for a satisfying dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

4 boneless skinless chicken breasts (about 6 oz each)
1.5 lbs baby potatoes, halved
3 tbsp olive oil
2 tsp dried rosemary
2 tsp dried thyme
1 tsp garlic powder
1 tsp salt
0.5 tsp black pepper

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 0.
5 teaspoon of garlic powder, 0.
5 teaspoon of salt, and 0.
25 teaspoon of black pepper.
3Toss well to coat the potatoes evenly.
4Place the seasoned potatoes in a single layer on a large baking sheet.
5Roast in the preheated oven for 15 minutes, until the potatoes begin to soften and brown slightly.
6While the potatoes roast, pat the chicken breasts dry with paper towels.
7In a small bowl, mix the remaining 1 tablespoon of olive oil, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 0.
5 teaspoon of garlic powder, 0.
5 teaspoon of salt, and 0.
25 teaspoon of black pepper.
8Rub this mixture evenly over both sides of each chicken breast.
9After 15 minutes, remove the baking sheet from the oven.
10Push the potatoes to the sides and place the seasoned chicken breasts in the center.
11Return the sheet to the oven and roast for 18 to 22 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.
12Remove the baking sheet from the oven and let it rest for 5 minutes.
13Serve the chicken and potatoes hot, garnished with fresh herbs if desired.

🔧Equipment

Large baking sheet
Mixing bowl
Chef’s knife
Cutting board
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 90mg🧂Sodium: 600mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 2g🥩Protein: 35g

📝Notes

For extra crispiness, flip the potatoes halfway through roasting. You can substitute sweet potatoes for a different flavor.

Watch Video Of How Herb Roasted Chicken Breast and Potatoes Works

One of my favorite things about this chicken breast potato recipe is that it’s so versatile – you can serve it as a main course or as part of a larger meal.

When reheating leftovers, I like to add some extra herbs or spices to give them an extra boost of flavor.

The best part is that this recipe freezes beautifully, so feel free to make extra batches and store them in an airtight container for up to three months.

❓ Frequently Asked Questions About Herb Roasted Chicken Breast and Potatoes

Q: What type of potatoes are best for this recipe?

A: For this recipe, you can use any type of potato you like, but I prefer using Russet or Yukon Gold potatoes because they hold their shape well when cooked.

Q: Can I use frozen chicken breast instead of fresh?

A: Yes, you can use frozen chicken breast if you prefer, but make sure to thaw it completely before cooking. Also, keep in mind that frozen chicken may not have the same level of tenderness as fresh chicken.

Q: How do I know if my potatoes are cooked through?

A: You can check if your potatoes are cooked by inserting a fork into one – if it slides in easily, they’re done! If not, continue cooking for a few more minutes until they’re tender.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare this recipe ahead of time by cooking the chicken breast and potatoes separately and then assembling everything just before serving.

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