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Roasted Seasoned Chicken Breasts and New Potatoes

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Roasted Seasoned Chicken Breasts and New Potatoes

 Try my simple recipe for Roasted Seasoned Chicken Breast and New Potatoes. Sure to become a family and company favorite. Enjoy!

 

This simple and delicious chicken dish is one I serve regularly for my family. Made with simple ingredients and a healthy dinner that everyone enjoys.  It’s also a dish I serve at many holiday dinners and even picnics. My family loves this dish and it’s so easy for busy weeknight.  As easy as this recipe is, it also looks and tastes divine and is perfect for a dinner party or potluck dinner.

 

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

 

 

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

 

Directions:

  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.

 

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

 

 

 

Print

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!

Course Main Course
Cuisine American, French, Mediterranean
Keyword roast chicken, roasted potatoes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 354 kcal
Author Pam Beth

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. 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!

 

Thanks for stopping by. Please check back soon. I post new recipes almost every day! In the meantime, share your favorites with family and friends. 

 

Bye for now.

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Chicken and Potatoes

Welcome, I'm Pam!

A long Island, New York Mom who loves to be in the kitchen. Join me in living life to the fullest. One delicious recipe at a time. Read More

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