Ingredients
4 boneless chicken breasts or thighs
1 ½ lbs baby potatoes (red & yellow), whole or halved
3 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
2 tbsp lemon juice
½ cup chicken broth
Salt and pepper, to taste
Herb Butter Glaze
4 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tsp lemon zest
Instructions
1. Preheat Oven
Preheat oven to 400°F (200°C).
2. Prepare Potatoes
In a large bowl, toss baby potatoes with olive oil, garlic, salt, and pepper. Transfer to a baking dish, spreading them evenly.
3. Season Chicken
Pat chicken dry. Season both sides with salt, pepper, parsley, and thyme. Place chicken on top of the potatoes.
4. Add Liquid
Pour chicken broth and lemon juice into the dish around the potatoes.
5. Roast
Roast in the oven for 40–45 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
6. Make Herb Butter Glaze
While roasting, melt butter in a small pan over medium heat. Add garlic, parsley, and lemon zest. Stir for 1–2 minutes until fragrant.
7. Glaze & Serve
Remove chicken from the oven and drizzle with the hot herb butter glaze. Serve immediately.
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