Herb-Crusted Chicken with Lemon-Potato Roast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Juicy chicken breasts coated in a herby crust, roasted with golden potatoes and lemon slices for a simple yet elegant weeknight dinner. This american-inspired chicken ready in about 45 minutes pairs all-purpose flour, dried thyme, crushed dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, boneless and skinless (6 oz each) chicken breasts
• 2 tbsp all-purpose flour
• 1 tbsp dried thyme
• 1 tbsp, crushed dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 lb, halved baby potatoes
• 1, thinly sliced lemon
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a shallow dish, mix 2 tbsp flour, 1 tbsp dried thyme, 1 tbsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Dredge each chicken breast in the flour mixture, pressing gently to ensure even coating, then place on a parchment-lined baking sheet.
3. Step 3: Toss 1 lb halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then arrange around chicken on the baking sheet.
4. Step 4: Scatter 1 sliced lemon around the potatoes and chicken, then roast for 25-30 minutes until chicken reaches 165°F internally and potatoes are golden and crispy.
5. Step 5: Let rest for 5 minutes, then garnish with 2 tbsp chopped fresh parsley.