Herb-Roasted Chicken Breast with Baby Potatoes
This is one of those dinners that feels quietly elegant but is secretly very easy to pull off. Herb-roasted chicken breast with baby potatoes is simple, comforting, and filled with familiar flavors that just work. The chicken turns juicy and tender, the potatoes soak up all those garlicky, lemony pan juices, and the whole dish smells like something you’d expect from a cozy Sunday dinner — even if you’re making it on a weeknight.
It’s the kind of meal that makes your kitchen feel warm and welcoming. Fresh herbs, a little Dijon, a touch of honey for balance — nothing overpowering, just clean, cozy flavors that make every bite satisfying.
Ingredients
2 large boneless, skinless chicken breasts
1 ½ pounds baby potatoes (red, yellow, or a mix; whole or halved if large)
3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried rosemary (or 1 tablespoon fresh)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C). This higher heat helps everything roast up nicely and develop good flavor.
In a small bowl, whisk together the olive oil, minced garlic, Dijon mustard, lemon juice, honey, thyme, rosemary, salt, and pepper. The sauce should smell bright and herby with just a hint of sweetness.
Place the chicken breasts and baby potatoes in a baking dish. Pour the herb mixture evenly over the top. Use your hands or a spoon to turn everything so the chicken and potatoes are well coated — don’t rush this part, it’s where the flavor really starts.
Cover the dish with foil and bake for 25 minutes. Then remove the foil and continue baking for another 15–20 minutes, until the chicken is cooked through and the potatoes are fork-tender. The edges will start to brown, and the kitchen will smell incredible.
If you’d like a little extra color, switch the oven to broil for 2–3 minutes at the end. Keep a close eye on it — things can go from golden to burnt quickly.
Once done, let the chicken rest for about 5 minutes before slicing. Spoon some of the pan juices over the top and sprinkle with fresh parsley.
Presentation
Slice the chicken and arrange it alongside the roasted potatoes on a serving platter, or keep things rustic and serve straight from the baking dish. A drizzle of the warm pan juices makes everything shine. Finish with a fresh sprinkle of parsley for color and a clean, fresh touch.
This dish looks beautiful on its own, but it also pairs nicely with a simple green salad or some steamed vegetables on the side.
Nutritional Information:
⏰ Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
🔥 Kcal: 480 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
Herb-roasted chicken breast with baby potatoes is one of those reliable, feel-good meals you’ll come back to again and again. It’s comforting without being heavy, flavorful without being fussy, and perfect for both busy nights and slower evenings when you want something nourishing and warm. If you’re craving a dinner that feels homemade in the best way, this one deserves a spot on your table very soon.