Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4
Introduction
Herb roasted chicken breast with potatoes is a simple, wholesome dinner that delivers juicy chicken, crispy golden potatoes, and colorful roasted vegetables all on one satisfying plate. This recipe combines tender chicken breasts seasoned with garlic and herbs, roasted alongside asparagus and sweet cherry tomatoes for a balanced meal that feels fresh yet comforting. The potatoes turn crisp on the outside and fluffy inside, while the vegetables add brightness and texture. It’s perfect for busy weeknights, meal prep, or a healthy family dinner. For the best results, roast the potatoes first so they get beautifully crisp before adding the chicken and vegetables.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 1/2 lbs baby potatoes, halved (680 g)
- 1 bunch asparagus, trimmed (250 g)
- 1 cup cherry tomatoes (150 g)
- 3 tablespoons olive oil (45 ml), divided
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (2 g)
- 1 teaspoon dried thyme (2 g)
- 1 teaspoon paprika (3 g)
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (2 g)
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon fresh parsley, chopped (optional)
Step-by-Step Instructions
- Preheat the oven: Set the oven to 425°F (220°C). Line a large sheet pan or roasting tray with parchment paper for easy cleanup.
- Start the potatoes: Toss the baby potatoes with 1 1/2 tablespoons olive oil, half the salt, half the pepper, and a pinch of oregano. Spread them cut-side down in a single layer and roast for 15 minutes so they begin to crisp and turn golden.
- Season the chicken: While the potatoes roast, pat the chicken breasts dry with paper towels. In