Heart-Healthy Roasted Chicken and Herbed Potatoes
Elevate your weeknight dinner routine with this Heart-Healthy Roasted Chicken and Herbed Potatoes recipe, a flavorful and nutritious meal that’s as wholesome as it is satisfying. Featuring lean, boneless chicken breasts paired with tender red potatoes, this dish is infused with the vibrant flavors of fresh rosemary, thyme, and parsley, and brightened by a zesty hint of lemon and garlic for a guilt-free indulgence. A drizzle of olive oil and a splash of low-sodium chicken broth ensure that every bite is moist and bursting with taste, all while keeping sodium levels in check. Ready in under an hour, this one-pan wonder is a breeze to prepare, making it perfect for busy lifestyles without compromising on health or flavor. Garnished with fresh parsley, it’s an elegant yet simple meal that’s sure to please, whether you’re serving it for your family or impressing dinner guests. Keywords: heart-healthy chicken recipe, roasted potatoes, one-pan dinner, healthy weeknight meal, low-sodium recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 pound small red potatoes
- 3 tablespoons olive oil
- 1 medium lemon
- 3 cloves garlic
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt (optional)
- 0.5 cup low-sodium chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Wash and halve the red potatoes. Place them in a large mixing bowl.
Mince the garlic cloves and finely chop the rosemary, thyme, and parsley, reserving half of the parsley for garnish.
Add 2 tablespoons of olive oil, minced garlic, rosemary, thyme, black pepper, and salt (if using) to the potatoes. Toss well to coat evenly.
In a separate bowl, zest the lemon and squeeze out the juice. Combine lemon zest, juice, and the remaining tablespoon of olive oil.
Place the chicken breasts in a baking dish. Pour the lemon-olive oil mixture over the chicken, turning the pieces to coat them thoroughly.
Arrange the seasoned potatoes around the chicken breasts in the baking dish.
Pour the low-sodium chicken broth into the dish, careful not to wash away the seasoning from the chicken or potatoes.
Place the dish in the preheated oven and roast for about 35-40 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. Check that the internal temperature of the chicken has reached at least 165°F (75°C).
Remove from the oven and let it rest for 5 minutes. Garnish with the reserved parsley before serving.
Serve hot and enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 7.6 g | ||
| Protein | 226.9 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4018 mg | 85% | |
*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.
