Baked Lemon-Rosemary Chicken with Herb-Infused Potatoes

Name: Baked Lemon-Rosemary Chicken with Herb-Infused Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (about 1.5 lbs total), boneless and skinless chicken breasts; 2 tbsp olive oil; 1, thinly sliced lemon; 2 tbsp, chopped fresh rosemary; 2 cloves, minced garlic; 1/2 tsp salt; 1/4 tsp black pepper; 2 lbs, halved baby potatoes; 1 tbsp olive oil; 1/2 tsp dried thyme; 1/4 cup, chopped fresh parsley

Juicy chicken breasts baked with lemon and rosemary, accompanied by golden potatoes roasted with fresh herbs for a balanced, aromatic dinner.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 (about 1.5 lbs total), boneless and skinless chicken breasts
2 tbsp olive oil
1, thinly sliced lemon
2 tbsp, chopped fresh rosemary
2 cloves, minced garlic
1/2 tsp salt
1/4 tsp black pepper
2 lbs, halved baby potatoes
1 tbsp olive oil
1/2 tsp dried thyme
1/4 cup, chopped fresh parsley

Instructions

Step 1: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, then top with 1 lemon slice, 2 tbsp chopped rosemary, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Rub seasonings into chicken.
Step 2: Arrange 2 lbs halved baby potatoes around chicken on baking sheet. Drizzle with 1 tbsp olive oil and 1/2 tsp dried thyme, then toss to coat.
Step 3: Bake for 25-30 minutes, or until chicken reaches 165°F (74°C) internally and potatoes are golden and tender.
Step 4: Let chicken rest for 5 minutes, then garnish with 1/4 cup fresh parsley before serving.