Baked Herb Chicken with Potatoes
Ingredients
4 chicken breasts (bone-in or boneless, skin-on preferred for juiciness)
1 ½ pounds baby potatoes, halved
4 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish
Instructions
Preheat oven to 400°F (200°C). Grease a large baking dish.
Place chicken breasts and potatoes in the dish.
In a small bowl, whisk together olive oil, garlic, oregano, thyme, rosemary, paprika, salt, pepper, and lemon juice.
Pour the mixture over the chicken and potatoes. Toss the potatoes to coat well.
Roast uncovered for 45–55 minutes, basting chicken halfway through, until chicken reaches 165°F (74°C) internal temperature and potatoes are golden.
Remove from oven, let rest 5 minutes, then garnish with fresh parsley.