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- Chicken: 4 boneless, skinless chicken breasts - Potatoes: 1.5 pounds baby potatoes, halved - Aromatics: 6 cloves garlic, minced; 2 teaspoons fresh rosemary, chopped; 2 teaspoons fresh thyme, chopped; 1 teaspoon dried oregano - Seasoning: 3 tablespoons olive oil, salt, and pepper to taste To make Garlic Herb Chicken & Potatoes, I focus on fresh, simple ingredients. The chicken should be boneless and skinless for ease. This cut cooks quickly and stays juicy. Baby potatoes give a nice texture and taste. Halving them helps them cook evenly. Garlic adds bold flavor. I use six cloves, which may sound like a lot, but it pairs well with the chicken. Fresh herbs like rosemary and thyme bring a bright touch. I also add dried oregano for depth. The seasoning is key! I use three tablespoons of olive oil, salt, and pepper. This combination helps everything come together. The oil also makes the chicken golden and crispy. With these ingredients, you can create a meal that feels fancy but is easy to prepare. 1. First, preheat your oven to 400°F (200°C). This ensures your meal cooks evenly. 2. Next, take a large bowl and mix the olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. This mix creates a tasty marinade. 3. Add the chicken breasts to the bowl. Make sure each piece is well-coated with the herb mix. Let the chicken marinate for at least 15 minutes. This step boosts the flavor. 1. On a large sheet pan, arrange the halved baby potatoes in a single layer. Drizzle them with a little olive oil. Season with salt, pepper, and a pinch of oregano. Toss the potatoes to coat them evenly. 2. After marinating, take the chicken breasts and place them on the sheet pan alongside the potatoes. Pour any leftover marinade over the chicken for added flavor. 3. Bake everything in the preheated oven for 25-30 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (75°C), while the potatoes become tender and golden. 4. For a crispy finish, broil on high for an extra 2-3 minutes. Keep a close eye on it to avoid burning. 5. Once done, take the sheet pan out of the oven. Sprinkle with fresh parsley before serving for a nice touch. How to get the best flavor from herbs: To boost the taste of herbs, chop them finely. This helps release their oils. Fresh herbs like rosemary and thyme work best. Try to use them within a week of buying. Store them in a damp paper towel in the fridge. Dried herbs can also add flavor. Just remember to use less, as they are stronger. Marinade tips for tender chicken: Marinating chicken helps it stay juicy and adds flavor. Use a mix of olive oil, garlic, and herbs. Let the chicken sit in this mix for at least 15 minutes. For even better results, marinate it for a few hours. This gives the flavors time to soak in. Best practices for even cooking: To cook chicken and potatoes evenly, cut the potatoes into similar sizes. This helps them cook at the same rate. Also, place the chicken and potatoes in a single layer on the pan. Avoid overcrowding, as this can cause steaming instead of roasting. Achieving crispy potatoes: For crispy potatoes, start with dry baby potatoes. After cutting them, pat them with a towel. Drizzle with olive oil and season well. Bake the potatoes at high heat. If they are still soft, broil them for a few minutes. Keep an eye on them to prevent burning. {{image_2}} You can change the protein in this dish. Instead of chicken breasts, try chicken thighs or drumsticks. They add more flavor and stay juicy. You can also swap out the baby potatoes. Use carrots or green beans for a new twist. They cook well and add color to your meal. Want some heat? Add chili flakes or smoked paprika to your marinade. They give a nice kick to the chicken. You can also mix up the herbs. Try using basil or sage instead of rosemary and thyme. Each herb brings its own flavor, making the dish unique every time. To keep your Garlic Herb Chicken and Potatoes fresh, follow these steps: - Refrigeration: Place leftovers in an airtight container. This keeps moisture in and prevents drying out. Store in the fridge for up to 3 days. - Freezing: If you want to save it for later, freeze the chicken and potatoes in a freezer-safe bag. Make sure to remove as much air as possible. You can keep it frozen for up to 3 months. When you want to eat it, just thaw in the fridge overnight. You have two main options for reheating: microwave or oven. - Microwave: This is quick and easy. Place the chicken and potatoes on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat in short bursts, checking every minute, until warmed through. - Oven: This method is better for keeping the chicken juicy and the potatoes crispy. Preheat your oven to 350°F (175°C). Place leftovers on a baking sheet. Heat for about 15-20 minutes, or until hot. This keeps the taste and texture just right. You can serve this dish with a fresh salad. A green salad adds crunch and color. You can also pair it with steamed veggies. Broccoli or green beans work well. For a heartier meal, serve it with rice or quinoa. This balance adds more texture to your plate. Yes, you can use frozen chicken. However, it is best to thaw it first. This helps the chicken cook evenly. You can thaw chicken overnight in the fridge. If you’re short on time, use the microwave. Just be sure to cook the chicken fully before serving. Check the chicken's internal temperature with a meat thermometer. You want it to reach 165°F (75°C). This ensures it is safe to eat. The chicken should be white and juices should run clear. If it’s still pink, it needs more time. This blog post covered the key steps to make Garlic Herb Chicken and Potatoes. You learned about the main ingredients, how to prepare and cook the dish, and tips for extra flavor. We also explored recipe variations and storage tips to keep your meal fresh. Embrace your cooking skills and have fun with this recipe. Share your results and enjoy the delicious flavors!

Garlic Herb Chicken & Potatoes Sheet Pan

Discover the perfect dinner with this Garlic Herb Chicken & Potatoes Sheet Pan recipe! It's a delightful one-pan meal featuring juicy chicken breasts and tender baby potatoes, all infused with aromatic garlic and fresh herbs. Easy to prepare and packed with flavor, this dish makes weeknight cooking a breeze. Click through to explore the full recipe and impress your family with a simple yet delicious meal tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1.5 pounds baby potatoes, halved

6 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, mix the olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper to create a marinade.

      Add the chicken breasts to the bowl, ensuring they are well-coated with the herb mixture. Let it marinate for at least 15 minutes.

        On a large sheet pan, arrange the halved baby potatoes. Drizzle with a bit of olive oil and season with salt, pepper, and a pinch of oregano. Toss them to coat evenly.

          After marinating, place the chicken breasts on the sheet pan alongside the potatoes. Pour any remaining marinade over the chicken.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the potatoes are tender and golden.

              For an added crispy finish, broil on high for an additional 2-3 minutes, watching carefully to avoid burning.

                Remove from the oven and sprinkle with fresh parsley before serving.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4