Roasted Seasoned Chicken Breasts and New Potatoes
Try my simple recipe for Roasted Seasoned Chicken Breast and New Potatoes. It’s sure to become a family and company favorite. Enjoy!
This delicious looking chicken dish is one I serve regularly for my family.
It’s made with simple ingredients that makes a healthy dinner that everyone enjoys.
However, it’s also a dish I serve at many holiday dinners and even picnics.
Sometimes when we’re out for a picnic, I’ll serve it cold.
On a hot summer’s day a cold piece of chicken tastes really good.
We don’t even mind if the potatoes aren’t heated either.
My family loves this dish and it’s so easy for busy weeknights.
So, since they all enjoy this dish, they’re happy when I serve it once a week.
As easy as this recipe is, it also looks and tastes divine.
But, even though it’s so simple and easy to prepare, it’s perfect for a dinner party or to bring along for a potluck dinner party.
Roasted Seasoned Chicken Breast and New Potatoes
Yields: 4 servings
Nutrition: calories 277, fat 12.6 g, sat fat 1.8 g, fiber 1.3 g, carbs 11.3 g, sugars 1.3 g, protein 28.4 g
WW Smart Points: 6 – WW Points Plus: 7
What you’ll need to make this delicious meal…
Ingredients:
- 4 medium skinless chicken breasts on the bone
- 12 small new potatoes, 4 potatoes per serving
- 3 to 4 tbps olive oil
- 1 clove garlic minced or 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried rosemary crushed up
- 1/2 tsp turmeric powder
- 1 tbsp fresh lemon juice
- 1/2 tsp coarse black pepper
- 1 tsp sea or kosher salt
- 2 tbsp fresh parsley minced or 1/2 tsp dried parsley
How to prepare the recipe…
Directions:
- Preheat oven to 380 degrees, spray a medium to large baking dish with cooking spray. Set aside.
- Rinse chicken in cold water and pat dry with paper towels, place in baking pan.
- Wash potatoes in cold water, if needed use a potato scrub brush. Dry with paper towels and place around chicken in baking pan.
- In a glass measuring cup add olive oil, lemon juice and all spices. Using a fork or small whisk combine well. Pour over chicken and potatoes. Using a fork, lift up the chicken and get some of the mixture under each piece.
- Cover with foil and bake for 30 minutes. Take off foil, spoon sauce over chicken and bake another 15 – 30 minutes more without the foil. Chicken should be roasted on top and juices should run clear. Using an instant thermometer should read 165 degrees.
- Take out of oven and let chicken rest for 10 minutes before serving.
- Serve with a veggie and you have a nice balanced meal.
Serve with your favorite vegetable
Here are three more chicken dishes to check out….
Baked Chicken Parmesan Tenders
Baked Corn Flake Chicken Cutlets
Chicken Fried Rice
Roasted Seasoned Chicken Breasts and New Potatoes
This simple and delicious chicken dish is one I serve regularly for my family. It’s also a dish I serve at many holiday dinners. As easy as this recipe is, it also looks and tastes divine and is perfect for a dinner party or potluck dinner. Enjoy!
Ingredients
- 4 medium skinless chicken breasts on the bone
- 12 small new potatoes or red potatoes
- 1/4 cup olive oil
- 1 clove minced garlic or 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp turmeric powder
- 1 tbsp fresh lemon juice
- 1/2 tsp black pepper
- 1 tsp sea or kosher salt
- 2 tbsp fresh parsley or 1/2 tsp dried parsley
Instructions
-
1.Preheat oven to 380 degrees, spray a medium to large baking dish with cooking spray. Set aside.
2.Rinse chicken in cold water and pat dry with paper towels, place in baking pan.
3.Wash potatoes in cold water, if needed use a potato scrub brush. Dry with paper towels and place around chicken in baking pan.
4.In a glass measuring cup, add olive oil, lemon juice and all spices. Using a fork or small whisk, combine well. Pour over chicken and potatoes. Using a fork, lift up the chicken and get some of the mixture under each piece.
5.Cover with foil and bake for 30 minutes. Take off foil, spoon sauce over chicken and bake another 15 – 30 minutes more without the foil. Chicken should be roasted on top and juices should run clear. Using an instant thermometer should read 165 degrees.
6.Take out of oven and let chicken rest for 10 minutes before serving.
7.Serve with a veggie and you have a nice balanced meal.
Healthy and delicious!
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