Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 6 oz each)
- 1.5 lbs baby yellow or red potatoes, halved
- 4 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 cup Panko breadcrumbs (optional, for extra crunch)
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Preheat your oven to 400°F (200°C). Large sheet pans work best for this recipe to prevent crowding. Place the halved baby potatoes directly onto the pan. Drizzle with 2 tablespoons of olive oil and half of the minced garlic. Sprinkle with salt, pepper, and a pinch of rosemary. Toss them thoroughly until every potato is coated, then spread them out to the edges of the pan, leaving a space in the center for the chicken.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the rest of the garlic, rosemary, thyme, oregano, smoked paprika, and Panko breadcrumbs if you are using them. Pat the chicken breasts dry with paper towels—this is crucial for a crispy crust. Rub each chicken breast generously with the herb mixture, pressing it firmly onto the top side of the meat so it sticks.
- Place the herb-crusted chicken breasts in the center of the sheet pan among the potatoes. Slide the pan into the center rack of the oven. Bake for 30 to 35 minutes. At the halfway mark, give the potatoes a quick toss with a spatula to ensure they brown evenly. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender with crispy edges.
- Remove the pan from the oven and let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist. Garnish the entire dish with fresh chopped parsley and a squeeze of fresh lemon juice to brighten the flavors. Serve directly from the pan for a rustic feel or plate individually for a more formal presentation.
- Cook Time: 50 minutes