Ingredients
- 4 chicken breasts (bone-in or boneless, skin-on preferred for juiciness)
- 1 ½ pounds baby potatoes, halved
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Grease a large baking dish.
- Place chicken breasts and potatoes in the dish.
- In a small bowl, whisk together olive oil, garlic, oregano, thyme, rosemary, paprika, salt, pepper, and lemon juice.
- Pour the mixture over the chicken and potatoes. Toss the potatoes to coat well.
- Roast uncovered for 45–55 minutes, basting chicken halfway through, until chicken reaches 165°F (74°C) internal temperature and potatoes are golden.
- Remove from oven, let rest 5 minutes, then garnish with fresh parsley.