Description
Baked Herb Chicken with Potatoes is a classic, comforting oven-roasted meal where juicy chicken and tender potatoes are infused with garlic, lemon, and fragrant herbs. Everything bakes together in one dish, making it flavorful, simple, and perfect for a satisfying family dinner.
Introduction
This recipe is all about bold yet familiar flavors. The chicken roasts until golden and juicy, while the potatoes absorb the seasoned olive oil and pan juices. It’s an easy, reliable dish that feels special without requiring complicated steps.
Why You’ll Love This Recipe
It’s a one-pan meal with easy cleanup
Juicy chicken with crispy edges and tender potatoes
Simple ingredients with big flavor
Perfect for weeknights or relaxed weekend dinners
Recipe Overview
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Rest Time: 5 minutes
Total Time: About 1 hour 15 minutes
Serves: 4
Ingredients
4 chicken breasts, bone-in or boneless, skin-on preferred
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 black pepper, to taste
Juice of 1 lemon
Fresh parsley, chopped, for garnish
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or roasting pan.
Arrange the Chicken and Potatoes
Place the chicken breasts in the baking dish and scatter the halved potatoes around them in an even layer.
Make the Herb Marinade
In a small bowl, whisk together the olive oil, minced garlic, oregano, thyme, rosemary, paprika, salt, pepper, and lemon juice until well combined.
Season the Dish
Pour the herb mixture evenly over the chicken and potatoes. Toss the potatoes gently to coat them well, and rub some of the seasoning over the chicken.
Roast
Bake uncovered for 45–55 minutes. Halfway through cooking, baste the chicken with the pan juices to keep it moist and flavorful. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the potatoes are golden and fork-tender.
Rest and Serve
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Variations
Add sliced onions or carrots for extra vegetables
Use chicken thighs or drumsticks instead of breasts
Add a pinch of chili flakes for gentle heat
Finish with a sprinkle of grated Parmesan for extra richness
Tips for Best Results
Use skin-on chicken for the juiciest result
Cut potatoes evenly so they cook at the same rate
If potatoes brown too quickly, loosely cover the dish with foil near the end
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
FAQs
Can I use boneless skinless chicken?
Yes, but reduce the cooking time slightly and keep an eye on moisture to prevent drying out.
Can I prepare this ahead of time?
You can season everything and refrigerate it for up to 12 hours before baking.
What potatoes work best?
Baby potatoes, Yukon Gold, or red potatoes all work very well.
Conclusion
Baked Herb Chicken with Potatoes is a timeless recipe that delivers comfort, flavor, and ease in every bite. With minimal prep and maximum taste, it’s a dependable dish you’ll want to keep in your regular meal rotation.