Garlic Herb Chicken And Potatoes
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breasts, cut into 1-inch bite-sized pieces
- 1 lb red potatoes, cut into 3/4-inch cubes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or spray it lightly with non-stick cooking spray to ensure nothing sticks and to make cleanup even easier.
- In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, paprika, salt, and black pepper. Mixing the spices in the oil first helps distribute the flavors evenly across all the ingredients.
- Place the cubed chicken and potatoes into a large mixing bowl. Pour the herb and oil mixture over them. Use a large spoon or your hands to toss everything together until every piece of chicken and potato is thoroughly coated in the seasoning.
- Spread the mixture out onto the prepared baking sheet in a single layer. Make sure the pieces are not overcrowded; if they are too close together, they will steam instead of roast. Use two pans if necessary to give the ingredients space.
- Place the pan in the center rack of the oven. Bake for 30 to 35 minutes. Halfway through the cooking time, use a spatula to flip the pieces so they brown evenly on all sides. The chicken should reach an internal temperature of 165°F and the potatoes should be fork-tender.
- Remove the pan from the oven. Sprinkle the fresh chopped parsley over the top for a pop of color and freshness. Let it rest for a few minutes before serving to let the juices redistribute.
Find it online: https://www.yucolor.com/dinner/garlic-herb-chicken-and-potatoes/