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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


  • 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


  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.