One-Pan Herb Baked Chicken and Potatoes

Ingredients

• 4 chicken breasts, about 2 pounds
• 2 lbs. small potatoes (I used red and mini gold potatoes)
• 2 Tbsp. unsalted butter, softened
• 1 Tbsp. fresh rosemary, chopped (or 1 tsp. dried)
• ½ Tbsp. fresh oregano, chopped (or ½ tsp. dried)
• ½ Tbsp. fresh thyme, chopped (or ½ tsp. dried)
• 1¼ tsp. Morton's Coarse Kosher Salt
• ¼ tsp. ground black pepper
• ¼ tsp. garlic powder
• olive oil

Instructions

1. Preheat oven to 425ºF. Line a baking sheet with tin foil, set aside.
2. Mix butter, herbs, salt, pepper and garlic powder. Rub about half of the mixture on chicken breasts, coating each side. Place on baking sheet.
3. Toss the potatoes in the rest of the herb butter and fill in around the chicken breasts on the baking sheet. Drizzle chicken and potatoes with a little olive oil.
4. Cover with tin foil and bake in preheated oven for 30 minutes. Take off foil and bake 10-15 minutes more, or until the internal temperature of the chicken is 165ºF.
5. Let rest and then slice chicken and serve with potatoes. Enjoy!

Read More>>One-Pan Herb Baked Chicken and Potatoes@yummyhealthyeasy

Tweet