Roasted Chicken and Potatoes with Garlic, Lemon and Herbs

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs! www.thecafesucrefarine.com

Roasted Chicken and Potatoes with Garlic, Lemon and Herbs – a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs!

My husband, Scott quite frequently laughs at me and says that, though he didn’t know me when I was growing up, he’s quite certain I loved to play “house”.

He’s right. You know why he’s so sure about this? It’s because I still love everything about “home” –  playing in the kitchen, decorating our little nest, setting a pretty table, etc. And whenever we invite family or friends to visit, I’m simply in my element.

If I’m honest though, I have to admit I have a problem when we entertain. I tend to envision a bit more than I have the time to accomplish. Hmmmmm.

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You probably never do that, right?

I do! Scott would attest that I quite frequently have grandiose ideas, and tend to plan more than I can actually pull off with grace and ease.

But I’m always learning, and after each get together, I evaluate how things went and what I might do different next time. And you know what? “What I might do different next time” boils down to the same thing every time.

One word. Simplicity. Keep it simple. Plan menus that can be made in advance and just warmed up  at the last minute. Or one dish recipes that come together easily at the last minute when there are a zillion interruptions and distractions.

Simplicity. Easy to say. Way more difficult to orchestrate.

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs! www.thecafesucrefarine.com

That’s why I love one dish meals, like this delicious Roasted Chicken and Potatoes with Garlic, Lemon and Herbs. The prep is done early in the day and then popped in the oven about 45 minutes before dinner. Add a fresh green salad and you have a company-worthy meal with very little fuss. The family will love it too; who wouldn’t love moist, tender, herb-infused, chicken breasts with crisp, golden potatoes?

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs! www.thecafesucrefarine.com

I keep reading online, in cookbooks, magazines, etc. that chicken breasts are dry and tough. Not true – or maybe I should re-word that by saying it doesn’t have to be true. If they’re prepared properly, the breast portions can be juicy and super delicious. I mostly use skin-on, bone-in breasts for this recipe. Sometimes I’ll debone them, but I always leave the skin on. We don’t generally eat the skin, but it keeps the meat moist and adds wonderful flavor.

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs! www.thecafesucrefarine.com

The marinade/rub (garlic, lemon, olive oil and lots of fresh herbs) also adds tons of bright, fresh flavor to this all-seasons recipe. The breasts are rubbed with the lemony herb mixture early in the day, so the chicken is infused with deliciousness before you even turn the oven on. A high baking temperature gives both the chicken and potatoes a crisp, golden exterior.

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs! www.thecafesucrefarine.com

So, take a lesson from this over-achiever and keep in simple. But do it in style, with this wonderful Roasted Chicken and Potatoes with Garlic, Lemon and Herbs. Bon Appetit!

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Roasted Chicken and Potatoes with Lemon, Garlic and Herbs

Roasted Chicken and Potatoes with Garlic, Lemon and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs.

4.9 from 7 reviews

An easy meal in one with moist, tender chicken breasts and golden, crisp potatoes. Lots of delicious herb flavors rounded out with the fresh taste of lemon throughout.

  • Author:
  • Yield: 6 servings
  • Category: Main

Ingredients

  • Ingredients for the chicken
  • 6 medium bone-in, skin-on chicken breast halves (You can also use skin-on boneless breasts, but I would not try to use skinless, boneless as they will dry out at this high heat.)
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 3 cloves garlic, finely minced
  • 2 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • finely grated zest of 1 medium-size lemon
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Ingredients for the potatoes:
  • 1 ½ pounds small yellow potatoes, halved (or quartered if they are large)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 lemon sliced in 1/8-inch slices

Instructions

  1. Early in the day (at least 4 hours in advance) mix the rosemary, thyme, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry.
  2. Press the herb mixture into the flesh of the chicken on all sides. Place chicken on a sheet pan. Cover with plastic wrap and refrigerate for 4-8 hours.
  3. Preheat the oven to 450˚F. Lightly grease a sheet pan with oil.
  4. Combine potatoes, olive oil, salt and pepper in a medium-size bowl. Toss to coat. Turn potatoes out onto prepared sheet pan in an even layer.
  5. Place in oven and roast for 15 minutes. Remove from oven.
  6. Add the chicken breasts to the pan, skin side up in between the potatoes. Tuck lemons around chicken and potatoes. Roast for about 30-45 minutes longer, or until the breasts reach 160˚F* in the thickest part. If breasts vary greatly in size, you may need to remove the smaller ones 5 minutes before the larger ones. (If you’re using skin-on, boneless breasts, baking time will be about 5-10 minutes less, so just add them after the potatoes are in for 20 minutes and check the temperature after 25 minutes.)
  7. Remove from oven and cover chicken loosely with foil. Allow to rest for 5 minutes before serving.

Notes

*I highly recommend using an instant read thermometer – you can find them very reasonably priced and will make a big difference in the quality of all your cooked meat. We bought this thermometer for Scott for Christmas – he love it. It’s super quick and amazingly accurate. Overcooked meat, poultry, even seafood, is dry and tough and the difference can be just a few degrees. Meat, when cooked to the proper temperature, will be moist and tender. Meat, poultry and seafood is very expensive and it is well worth the small cost to ensure the perfect temperature!

 



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