Easy Baked Chicken with Roasted Potatoes
10min
20min
1
433
Chef's Note
For extra tender chicken, you can pound it to an even thickness before seasoning. This helps it cook more evenly and quickly. If you're short on time, you can microwave the potato cubes for 2-3 minutes before roasting to speed up the cooking process.
Tags
Ingredients
5 oz boneless skinless chicken breast
1 medium russet potato
1 tsp olive oil
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp dried oregano
1/4 tsp salt
1/8 tsp black pepper
1/2 small lemon
1 cup broccoli florets
Instructions
- 1
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Wash and cut 1 medium russet potato into 1-inch cubes. Place in a bowl and toss with 1/2 tsp olive oil, 1/4 tsp garlic powder, 1/8 tsp salt, and a pinch of black pepper.
- 3
Spread the potato cubes on one side of the baking sheet and place in the oven. Roast for 10 minutes while preparing the chicken.
- 4
Pat dry the 5 oz chicken breast and place in a bowl. Drizzle with 1/2 tsp olive oil and season with 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp dried oregano, 1/8 tsp salt, and 1/8 tsp black pepper. Rub the seasonings evenly over the chicken.
- 5
After the potatoes have roasted for 10 minutes, remove the baking sheet and place the seasoned chicken on the other side. Return to the oven and bake for 15 minutes.
- 6
While the chicken and potatoes are baking, prepare the broccoli by washing and cutting into florets.
- 7
After 15 minutes, add 1 cup broccoli florets to the baking sheet, sprinkle with a pinch of salt and pepper, and continue baking for 5 more minutes until the chicken reaches 165°F (74°C) internal temperature and vegetables are tender.
- 8
Squeeze juice from 1/2 small lemon over the chicken and vegetables before serving.
Nutrition Information (per serving)
433
38g
49g
10g
Reviews (0)
No reviews yet
Be the first to review this recipe!