Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cups mixed greens (spinach, kale, arugula)
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil, rosemary, thyme, salt, and pepper until well coated.
- Spread the potatoes in a single layer on a baking sheet and bake for 20 minutes.
- While the potatoes are baking, season the chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- After 20 minutes, remove the potatoes from the oven and push them to one side of the baking sheet.
- Place the seasoned chicken breasts on the other side of the baking sheet.
- Return the baking sheet to the oven and bake for an additional 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- In the last 5 minutes of baking, add the mixed greens to the baking sheet to wilt them slightly.
- Remove from the oven and let the chicken rest for 5 minutes before slicing.
- Serve the chicken breasts with the herb roasted potatoes and greens, garnished with lemon wedges.
- Prep Time: 10
- Cook Time: 50
- Category: Dinner
- Cuisine: American
Keywords: baked chicken breast, herb roasted potatoes, healthy chicken recipe, easy dinner recipe, one pan meal