Juicy Herb-Roasted Chicken Breast with Baby Potatoes

Instructions

1️⃣ Prepare the Chicken

1. Preheat oven to 400°F (200°C).
2. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
3. In a small bowl, mix olive oil, minced garlic, chopped parsley, thyme, Dijon mustard, and lemon juice until well combined.
4. Rub this herb mixture generously over the chicken breasts, coating them evenly.

2️⃣ Prep the Vegetables

1. In a large bowl, toss the halved baby potatoes with olive oil, salt, pepper, and herbs until well coated.
2. Arrange the potatoes in a single layer in a large baking dish or roasting pan.

3️⃣ Roast Everything Together

1. Place the seasoned chicken breasts on top of the potatoes. Pour the chicken broth into the pan (around the meat, not over it) to keep everything moist during roasting.
2. Roast in the preheated oven for 45–50 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the potatoes are tender and golden brown.
3. Baste the chicken once or twice during roasting with the pan juices for extra flavor and juiciness.

4️⃣ Serve & Garnish