Juicy, golden chicken breasts roasted with tender baby potatoes in a buttery garlic-herb sauce—easy, comforting, and perfect for weeknights.
Ingredients (Serves 4)
• 4 boneless, skinless chicken breasts (or thighs)
• 1½ lb (700 g) baby potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 2 tbsp butter, melted
• 4 garlic cloves, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp paprika (optional)
• 1 tsp dried oregano
• 1 tsp dried thyme (or Italian seasoning)
• 1/2 cup chicken broth (or water)
• 1 tbsp lemon juice (optional)
• 1 tbsp chopped parsley (optional for garnish)
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Instructions
1. Preheat oven
Preheat to 200°C (400°F). Lightly grease a large baking dish.
2. Season the potatoes
Toss potatoes with 1½ tbsp olive oil, half the salt/pepper, and half the herbs. Spread them in the baking dish.
3. Season the chicken
Rub chicken with the remaining olive oil, salt, pepper, herbs, and paprika.
4. Make garlic butter sauce
Mix melted butter + garlic + broth + (lemon juice if using).
5. Assemble
Place chicken on top of the potatoes. Pour the garlic butter sauce over everything.
6. Bake
Bake 35–45 minutes, until potatoes are tender and chicken reaches 74°C / 165°F internally.
7. Broil (optional)
Broil 2–3 minutes for extra browning.
8. Serve
Rest 5 minutes. Spoon pan juices over the chicken and potatoes. Garnish with parsley.
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Tips
• If your chicken breasts are thick, slice them in half horizontally for faster, juicier cooking.
• For extra flavor, add sliced onion or carrots around the potatoes.