Roasted Herby Lemon Chicken + Potatoes
Oven-roasted chicken and potatoes with lots of oregano, garlic, and lemon. The potatoes get a head start in the oven while the chicken does a quick marinade, resulting in potatoes that are cooked through and slightly crispy, and chicken that's moist and not overcooked.
Servings: 4
Ingredients
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon pepper
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks (from about 4 medium potatoes)
- 2/3 cup chicken broth
- 3 boneless, skinless chicken breasts, butterflied if more than 1-inch thick
- For serving: fresh oregano or parsley (optional)
Directions
- Preheat oven to 425 degrees. Oil a 9 by 13-inch roasting pan.Combine the olive oil, lemon juice, garlic, oregano, salt, rosemary, and pepper in a large bowl. Add the potatoes and toss to coat. Transfer with a slotted spoon to the prepared roasting pan, reserving as much of the liquid in the bowl as you can. Pour the chicken broth over the potatoes. Add chicken to the bowl and turn to coat in the remaining liquid. This will be a quick marinade while the potatoes get a head start in the oven!Bake the potatoes for 20 minutes, then remove from oven, toss, and nestle in the chicken so everything is in an even layer. Pour any remaining marinade over top. Bake for 25 minutes more, until chicken is cooked through. Remove chicken to a plate and tent with foil. Return potatoes to the oven and bake for 10 minutes more, until beginning to crisp. At this point, I like to slice the chicken and return it to the roasting dish for serving. Top with fresh oregano or parsley if you like!
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!