4️⃣ Serve & Garnish
- Remove from the oven and let the chicken rest for 5 minutes before slicing.
- Drizzle the herb-infused pan juices over the chicken and potatoes before serving.
- Garnish with extra chopped parsley and a squeeze of lemon juice for brightness.
Notes & Variations 💡
- Add more veggies: Include carrots, Brussels sprouts, or green beans in the roasting pan for extra color and nutrition.
- Herb swap: Substitute thyme with rosemary or oregano for a different aromatic twist.
- For extra crispiness: Broil for the last 2–3 minutes to caramelize the chicken skin and potatoes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to retain moisture.
Juicy, flavorful, and full of fresh herbs, this Herb-Roasted Chicken Breast with Baby Potatoes is the kind of meal that feels like comfort food but tastes like something from a fine restaurant. 🍗🥔🌿
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