Chicken with Potatoes and Rosemary
A hearty and flavorful dish featuring tender chicken breast roasted with potatoes and aromatic rosemary, perfect for a comforting meal.
Nutrition
Calories: 450cal
Carbohydrate: 30g
Protein: 35g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
45 min Cook
1 hr Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 pounds of potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, sliced
Instructions
- Preheat your oven to 400°F (205°C). This ensures your oven is hot enough to roast the potatoes and chicken properly.
- In a large bowl, combine the potatoes with 2 tablespoons of olive oil, rosemary leaves (remove from sprigs), salt, and pepper. Toss until the potatoes are evenly coated.
- Arrange the potatoes on a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup easier.
- Using the same bowl, add the chicken breasts. Drizzle with the remaining tablespoon of olive oil, and season with salt, pepper, and minced garlic. Toss the chicken until well coated.
- Arrange the chicken breasts on the baking sheet with the potatoes. Ensure there’s a little space between each piece for even cooking.
- Place lemon slices over the chicken and potatoes. The lemon adds brightness and complements the rosemary flavor.
- Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and tender. Check the chicken with a meat thermometer for perfect doneness.
- Once cooked, remove from the oven and let it rest for 5 minutes before serving. This resting time allows juices to redistribute, keeping the chicken moist.
- Serve hot, garnished with extra rosemary sprigs if desired. Enjoy your comforting, flavorful meal!
