Description
A comforting one-pan meal featuring tender chicken and crispy potatoes roasted in a savory butter-herb sauce, served over fresh garden greens for a balanced dinner.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1.5 lbs Yukon Gold potatoes, cubed
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp paprika
- Salt and black pepper to taste
- 4 cups mixed garden greens (e.g., arugula, spinach, lettuce)
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss potatoes with olive oil, half the garlic, rosemary, thyme, paprika, salt, and pepper.
- Spread potatoes in a single layer on a baking sheet. Roast for 15 minutes until starting to soften.
- While potatoes roast, mix melted butter with remaining garlic, herbs, salt, and pepper. Brush chicken breasts with the butter-herb mixture.
- Remove baking sheet from oven, push potatoes to one side, and add chicken breasts. Drizzle any remaining butter-herb sauce over everything.
- Return to oven and roast for 20-25 minutes, until chicken is cooked through and potatoes are golden and crispy.
- Serve chicken and potatoes over a bed of fresh garden greens, with lemon wedges on the side for squeezing.
Notes
You can customize the seasonings to taste.