One Pan Chicken Breast and Potatoes
Tender garlic-herb chicken breasts roasted on the same pan as golden potatoes with lemon, Dijon, garlic, rosemary, and thyme. Giving the potatoes a head start helps them brown properly without overcooking the chicken.
Ingredients
- 680 g baby Yukon Gold potatoes halved or quartered into approximately 1-inch (2.5 cm) pieces
- 3 tablespoons extra virgin olive oil divided
- 1½ teaspoons fine salt divided
- ½ teaspoon ground black pepper divided
- 3 boneless skinless chicken breasts about 9 ounces (255 g) each
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- ½ teaspoon sweet paprika
- 2 tablespoons fresh parsley chopped; for serving
Instructions
- While the potatoes roast, pat 3 boneless skinless chicken breasts dry and place them in a mixing bowl. Add 1 ½ tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 4 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon sweet paprika, ¾ teaspoons fine salt, and ¼ teaspoon ground black pepper. Rub the mixture evenly over both sides of the chicken breasts.
- Remove the pan from the oven. Move the potatoes toward the sides of the pan and place the chicken breasts in the center in a single layer.
- Return the pan to the oven and roast for another 18–22 minutes, or until the potatoes are tender and browned and the thickest part of the chicken reaches 74 °C. Cooking time will vary depending on the thickness of the chicken breasts.
- Transfer the chicken to a plate and let it rest for 5 minutes. Sprinkle with 2 tablespoons fresh parsley, finely chopped, and serve.
Notes
Keep the potatoes small: Cut them into approximately 1-inch (2.5 cm) pieces. Larger pieces can still be firm by the time the chicken is cooked.
Chicken thickness matters: Chicken breasts vary considerably in size. For particularly thick breasts, pound the thicker end slightly so they cook more evenly.
Use temperature rather than time alone: Remove the chicken once its thickest part reaches 165°F (74°C). If the potatoes need longer, continue roasting them while the chicken rests.
Give the potatoes space: Arrange them in a single layer rather than piling them underneath the chicken so they can brown against the hot pan.
Nutrition
Calories: 441kcal | Carbohydrates: 42g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1365mg | Potassium: 1431mg | Fiber: 6g | Sugar: 2g | Vitamin A: 447IU | Vitamin C: 53mg | Calcium: 57mg | Iron: 3mg
