Garlic Herb Roasted Chicken and Potatoes
Garlic Herb Roasted Chicken and Potatoes
Ingredients
For the Chicken and Potatoes
- 1 pound chicken breast, boneless, skinless, cut into 1 1/2-inch pieces
- 1 pound chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
For the Herb Garlic Marinade
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice, freshly squeezed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, freshly squeezed lemon juice, kosher salt, and black pepper to create the herb garlic marinade.
⏱️ 5 min
- 3
Add the cut chicken breast and thigh pieces, along with the cubed Yukon Gold potatoes, to the bowl with the marinade. Toss everything together until the chicken and potatoes are evenly coated.
⏱️ 5 min
- 4
Spread the marinated chicken and potatoes in a single layer on a large baking sheet. Ensure there is enough space between the pieces to allow for even roasting and browning. Avoid overcrowding the pan; use two baking sheets if necessary.
⏱️ 2 min
- 5
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 6
Carefully remove the baking sheet from the oven. Using tongs or a spatula, flip the chicken and potatoes to ensure even cooking and browning. Return to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown.
⏱️ 25 min•🌡️ 400
- 7
Once cooked, remove the baking sheet from the oven. Let the chicken and potatoes rest for 5 minutes before serving to allow the juices to redistribute in the chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Roasted Chicken and Potatoes
Ingredients
For the Chicken and Potatoes
- 1 pound chicken breast, boneless, skinless, cut into 1 1/2-inch pieces
- 1 pound chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
For the Herb Garlic Marinade
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice, freshly squeezed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, freshly squeezed lemon juice, kosher salt, and black pepper to create the herb garlic marinade.
⏱️ 5 min - 3
Add the cut chicken breast and thigh pieces, along with the cubed Yukon Gold potatoes, to the bowl with the marinade. Toss everything together until the chicken and potatoes are evenly coated.
⏱️ 5 min - 4
Spread the marinated chicken and potatoes in a single layer on a large baking sheet. Ensure there is enough space between the pieces to allow for even roasting and browning. Avoid overcrowding the pan; use two baking sheets if necessary.
⏱️ 2 min - 5
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 6
Carefully remove the baking sheet from the oven. Using tongs or a spatula, flip the chicken and potatoes to ensure even cooking and browning. Return to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown.
⏱️ 25 min•🌡️ 400 - 7
Once cooked, remove the baking sheet from the oven. Let the chicken and potatoes rest for 5 minutes before serving to allow the juices to redistribute in the chicken.
⏱️ 5 min