Chicken Roasted Red Potatoes
Elevate your weeknight dinner game with this flavorful and satisfying Chicken Roasted Red Potatoes recipe! Perfectly seasoned boneless chicken breasts and crispy red potato cubes are roasted together on a single sheet pan, making it an easy, mess-free meal. Infused with fresh rosemary, garlic, and a hint of paprika, this dish offers an aromatic blend of herbs and spices that perfectly complement the zesty touch of lemon juice. For added richness, a splash of chicken broth can be included to keep everything moist and delicious. Ready in under an hour, this oven-baked recipe is a wholesome and hearty choice for the entire family. Serve it warm with your favorite fresh veggies or side salad for a complete, restaurant-worthy meal right at home!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 lbs Red potatoes
- 4 tbsp Olive oil
- 4 pieces Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 1 tsp Paprika
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tsp Italian seasoning
- 2 tbsp Lemon juice
- 1 cup Chicken broth (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper or lightly grease it with olive oil.
Rinse the red potatoes thoroughly and cut them into 1-inch cubes. Place the cubed potatoes in a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the potatoes. Add 1 tablespoon of minced garlic, 1 tablespoon of chopped rosemary, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the potatoes until they are evenly coated with the seasoning.
Arrange the seasoned potatoes on one side of the baking sheet, spreading them out in a single layer to ensure even roasting.
Pat the chicken breasts dry with a paper towel and place them in the same mixing bowl. Drizzle the remaining 2 tablespoons of olive oil over the chicken.
Season the chicken with the remaining garlic, rosemary, paprika, salt, black pepper, and Italian seasoning. Add the lemon juice and toss to coat the chicken evenly.
Place the chicken breasts on the opposite side of the baking sheet, ensuring that they do not overlap or crowd together.
Optional: If you prefer a juicier and more flavorful result, pour 1 cup of chicken broth into the bottom of the baking sheet or roasting pan.
Roast the chicken and potatoes in the preheated oven for 35-40 minutes, flipping the potatoes halfway through, until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the potatoes are golden and crispy.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Plate the roasted chicken and potatoes, and garnish with additional fresh rosemary if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 13.2 g | ||
| Protein | 237.3 g | 475% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5792 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
