Garlic Herb Chicken with Baby Potatoes

Garlic Herb Chicken with Baby Potatoes

ByVerj Recipes

This is the kind of dinner that makes your kitchen smell like you really have your life together — even if you’re cooking in socks, with a messy countertop, and a hungry crowd hovering nearby. Garlic, butter, lemon zest, and herbs all warming up in the oven? It’s cozy in the best way.

Garlic Herb Chicken with Baby Potatoes is bright, comforting, and wonderfully unfussy. The chicken turns juicy and tender while the potatoes roast into little golden bites that soak up all the buttery, lemony pan juices. It’s the kind of meal that feels like a hug — but with a little sunshine from the lemon.

I love making this when I want something that tastes “special” without being complicated. It’s perfect for a weeknight, but it also looks lovely enough to serve to friends. And the best part? It all roasts together, so dinner is basically doing the work for you while you breathe in that herby, garlicky goodness.

Garlic Herb Chicken with Baby Potatoes

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts

  • Salt and freshly ground black pepper, to taste

  • 1 teaspoon paprika

  • 1 teaspoon dried Italian seasoning

  • 2 tablespoons olive oil

For the Garlic Herb Sauce

  • 3 tablespoons butter, melted

  • 4 cloves garlic, minced

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1 tablespoon fresh parsley, finely chopped

  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

For the Potatoes

  • 1 ½ pounds baby potatoes (yellow and red), washed

  • 1 ½ tablespoons olive oil

  • ½ teaspoon garlic powder

  • Salt and pepper, to taste

  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Preheat and Prep the Pan

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish. You want room for the potatoes to roast, not steam.

2. Start the Potatoes First

In a bowl, toss the baby potatoes with olive oil, garlic powder, salt, and pepper. Spread them evenly in the baking dish.

Roast for 15 minutes. This little head start is the secret to potatoes that come out tender and perfectly done right when the chicken is ready.

3. Season the Chicken

While the potatoes get going, pat the chicken breasts dry. Season both sides with salt, pepper, paprika, and Italian seasoning. Simple, but it builds great flavor.

4. Make the Garlic Herb Sauce

In a small bowl, whisk together the melted butter, minced garlic, Dijon mustard, lemon juice, lemon zest, parsley, and thyme.

This sauce smells amazing right away — buttery and bright, with that gentle sharpness from the mustard. Try not to “taste test” too much. (Okay, you can taste test a little.)

5. Bring It All Together

Pull the potatoes out of the oven and push them slightly to the sides, making space in the center. Nestle the chicken right in the middle.

Pour the garlic herb sauce over the chicken, and drizzle a little over the potatoes too. Everything should look glossy and cozy and ready for the oven.

6. Roast Until Done

Return the dish to the oven and bake for 25–30 minutes, or until:

  • The chicken reaches 165°F (74°C) internally

  • The potatoes are fork-tender

Halfway through, you can spoon a little of the pan juice over the chicken if you’re feeling extra. It’s not required, but it’s very satisfying.

7. Rest and Finish

Let the chicken rest for about 5 minutes before slicing. This keeps it juicy.

Spoon the pan juices over the top and sprinkle with fresh parsley. Those little green flecks make it look instantly more “dinner party,” even if it’s just you.

Presentation Tips

  • Serve it straight from the baking dish for that rustic, cozy, “come grab a plate” look.

  • Add a few lemon slices on top right before serving for brightness and a pretty pop of color.

  • Sprinkle extra parsley and a pinch of flaky salt over the potatoes if you want them to look extra inviting.

  • If you’re plating individually, slice the chicken and place it over a small pile of potatoes, then drizzle with the buttery pan sauce like you’re the chef. (Because you basically are.)

Nutritional Information:

  • ⏰ Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

  • 🔥 Kcal: Approximately 540 kcal per serving | 🍽️ Servings: 4 servings

Conclusion

This Garlic Herb Chicken with Baby Potatoes is one of those recipes that checks all the boxes: easy, comforting, flavorful, and just bright enough to feel fresh. The chicken stays tender, the potatoes soak up all that buttery lemon herb goodness, and the whole dish feels like something you’d happily make again and again.

If you’re craving a cozy dinner that tastes like it took way more effort than it did, this is your nudge to try it soon. And don’t forget — the pan juices are liquid gold. Spoon them over everything and enjoy every bite.

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