One-Pan Lemon Garlic Chicken Breasts with Roasted Potatoes Recipe

Introduction

This One-Pan Lemon Garlic Chicken Breasts with Roasted Potatoes is a simple yet flavorful meal that combines zesty lemon and rich garlic for an unforgettable taste. The chicken turns out juicy while the potatoes become crispy on the outside and fluffy inside, making it an easy dinner winner.

Ingredients

• 2 chicken breasts
• 4 medium potatoes
• 4 cloves garlic
• 1 lemon
• 2 tbsp olive oil
• Fresh rosemary
• Salt and pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the potatoes into 1-inch chunks for even roasting.
3. Step 3: Pat the chicken breasts dry with paper towels to ensure crispy skin.
4. Step 4: Mince the garlic and season the chicken and potatoes with salt, pepper, and the minced garlic.
5. Step 5: Drizzle olive oil over the chicken and potatoes, then squeeze half of the lemon juice over everything.
6. Step 6: Place the chicken breasts and potatoes in a single layer on one baking pan. Add fresh rosemary sprigs on top.
7. Step 7: Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Step 8: Remove from the oven and let the chicken rest for 5 minutes before serving.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice, garlic, and olive oil for 30 minutes before cooking.
• Substitute rosemary with thyme or oregano for a different herb profile.
• Add vegetables like carrots or green beans to the pan for a complete one-pan meal.
• Use Yukon Gold potatoes for a creamier texture or red potatoes for more crispiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the chicken juicy and the potatoes crispy, or warm gently in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but keep in mind bone-in breasts may require a longer cooking time to reach the proper internal temperature. Check the chicken doneness with a meat thermometer.

What if I don’t have fresh rosemary?

Dried rosemary works as a substitute—use about one-third of the amount of fresh rosemary. Alternatively, try other herbs like thyme or sage to complement the lemon garlic flavors.

One-Pan Lemon Garlic Chicken Breasts with Roasted Potatoes Recipe

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One-Pan Lemon Garlic Chicken Breasts with Roasted Potatoes is a simple, flavorful dish combining juicy chicken breasts infused with zesty lemon and rich garlic, paired with crispy-on-the-outside, fluffy-on-the-inside roasted potatoes. This effortless recipe delivers a perfect balance of bright citrus and savory herbs, making it an ideal weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 chicken breasts
• 4 cloves garlic, minced
• 1 lemon, half juiced and half sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh rosemary, a few sprigs

Potatoes

• 4 medium potatoes, cut into 1-inch chunks

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (205°C), ensuring it’s hot enough to roast the chicken and potatoes to perfection.
2. Prepare the Potatoes: Cut the potatoes into roughly 1-inch chunks to allow even roasting. This size will help them crisp on the outside while remaining fluffy inside.
3. Prep the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. This step is important for achieving crispy skin during roasting.
4. Season: Mince the garlic cloves and combine with salt and pepper. Season the chicken breasts and potato pieces evenly with this mixture. Then, drizzle olive oil over everything to help with browning and flavor.
5. Add Lemon and Herbs: Squeeze half of the lemon juice over the chicken and potatoes, arranging lemon slices and fresh rosemary sprigs on the pan for added aroma and tanginess.
6. Roast Everything: Place the chicken breasts and potatoes on a single sheet pan, ensuring pieces aren’t overcrowded. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and tender.
7. Rest the Chicken: Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This allows juices to redistribute, ensuring juicy meat.

Notes

• Using a meat thermometer is recommended to ensure chicken is cooked safely to 165°F.
• Feel free to swap fresh rosemary with thyme or oregano for varied flavors.
• For extra crispiness, toss potatoes with a pinch of paprika or smoked paprika before roasting.
• Leftover chicken and potatoes can be stored in an airtight container in the fridge for up to 3 days.

Keywords: one-pan, lemon garlic chicken, roasted potatoes, easy dinner, weeknight meal, chicken breast recipe