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Ingredients
Scale
- 4 chicken breasts (approximately 2 pounds; each breast around 7–8 ounces)
- 1 ½ pounds (700g) baby potatoes, cut into ¾ inch pieces
- 12 ounces (320g) broccolini or broccoli
- 2 teaspoons olive oil
- ¼ cup melted butter
- ¼ cup lemon juice
- 2 tablespoons minced garlic (about 4 cloves)
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
Instructions
- Whisk together melted butter, lemon juice, minced garlic, black pepper, salt, thyme, rosemary, and oregano for the sauce.
- Preheat oven to 400°F (200°C) and add chopped baby potatoes to a large sheet pan.
- Pour half the sauce over the potatoes and stir to coat.
- Push the potatoes aside and place chicken breasts in the center, pouring remaining sauce over them and flipping to coat.
- Bake uncovered for 20 minutes.
- Flip chicken and add broccolini, drizzle with olive oil, seasoning with salt and pepper.
- Return to oven for an additional 15 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender.
Notes
Ensure chicken breasts are uniform in size for even cooking.
Fresh herbs enhance flavor, making a noticeable difference.
Consider adding red pepper flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 85