Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, sliced
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F.
- Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan.
- Roast potatoes for 15 minutes.
- Mix remaining olive oil, lemon juice, garlic, thyme, rosemary, oregano, salt, and pepper in a bowl.
- Coat chicken breasts with the herb mixture.
- Remove sheet pan from oven, push potatoes to the sides, and place chicken in the center.
- Arrange lemon slices on top of chicken.
- Return to oven and bake for 20-25 minutes until chicken reaches 165°F.
- Garnish with fresh parsley and serve.
Notes
- Use fresh herbs if available for stronger flavor.
- Check chicken temperature with a meat thermometer.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sheet-Pan Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1 chicken breast + potatoes
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
Keywords: sheet-pan lunch, lemon herb chicken, baby potatoes, easy dinner