The Chicken Is Hiding in the Herb Garden
Uncover the fresh, vibrant flavors of "The Chicken Is Hiding in the Herb Garden," a dish that's as picturesque as it is delicious. This oven-baked delight features tender chicken breasts cloaked in a fragrant herb paste made with parsley, basil, thyme, rosemary, garlic, and a hint of zesty lemon. Paired with perfectly roasted baby potatoes and carrots, and enhanced by a splash of savory chicken broth, the recipe creates a one-pan masterpiece ideal for busy weeknights or elegant dinners. With its aromatic combination of fresh herbs and simple yet satisfying ingredients, this recipe delivers bold flavors and wholesome comfort in every bite. Serve it straight from the oven with the herb-infused juices drizzled on top for a rustic, garden-style feast your guests won't soon forget!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup fresh parsley, chopped
- 1 cup fresh basil, chopped
- 2 tablespoons fresh thyme, leaves stripped
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound baby potatoes, halved
- 3 medium carrots, cut into sticks
- 0.5 cup chicken broth
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, combine chopped parsley, basil, thyme, rosemary, garlic, lemon zest, and 2 tablespoons of olive oil to form a thick herb paste.
Season the chicken breasts on both sides with salt and pepper.
Rub the herb paste generously all over the chicken breasts, ensuring an even coating.
In a large oven-safe skillet or baking dish, toss the baby potatoes and carrot sticks with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
Nestle the herb-coated chicken breasts among the vegetables in the dish.
Pour the chicken broth into the skillet around the chicken and vegetables to keep everything moist during cooking.
Place the dish in the preheated oven and bake for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Let the dish rest for 5 minutes after removing it from the oven, allowing the juices to redistribute.
Serve the chicken with the roasted vegetables and spoon some of the herb-infused juices from the pan over the top for extra flavor.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 21.8 g | ||
| Protein | 242.7 g | 485% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1577 mg | 121% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 7532 mg | 160% | |
*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.
