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Golden brown herb-roasted chicken breast served with crispy halved baby potatoes in a cast iron skillet.

Herb-Roasted Chicken Breast with Baby Potatoes

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 2 skin -on boneless chicken breasts (6-8 oz each)
  • 1 lb baby potatoes, halved
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic , minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp unsalted butter
  • 1 lemon , halved

Method
 

  1. Preheat oven to 425°F (218°C).
  2. In a medium bowl, toss halved baby potatoes with 1 tablespoon of olive oil, half the garlic, rosemary, thyme, salt, and pepper.
  3. Pat chicken breasts dry with paper towels and season both sides with remaining salt and pepper.
  4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  5. Place chicken skin-side down in the skillet and sear for 5 minutes until skin is rendered and golden brown.
  6. Flip the chicken and arrange the seasoned potatoes in the skillet around the chicken pieces.
  7. Transfer the skillet to the oven and roast for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).
  8. Remove skillet from oven, add butter to the pan to melt, and squeeze lemon juice over the chicken.
  9. Rest the chicken for 5 minutes before slicing and serving alongside the potatoes.