Lemon Garlic Baked Chicken and Potatoes
One Pot Lemon Garlic Chicken and potatoes loaded with fresh lemon, garlic, thyme, oregano, and olive oil, this Lemon and Garlic Baked Chicken and Potatoes dinner is tender and distinctively delicious.
Servings: 4 servings
Ingredients
- Juice and zest of 1 large lemon
- 6-8 cloves garlic minced finely
- 1 shallot minced
- 2 tablespoons olive oil
- 2 large or 4 small chicken breasts, cut into 2” chunks
- 1 pound roaster potatoes parboiled, then cut into 2” chunks
- 1 teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon basil
- 1 teaspoon celtic sea salt
- 1 teaspoon fresh cracked pepper
- ½ - 1 teaspoon red pepper flakes optional
Instructions
- Preheat oven to 350 degrees.
- Parboil potatoes - boil whole in a large pot of water until just soft when poked with a fork. Drain well, then cut potatoes into chunks to add to recipe. This step is optional - but if you don’t parboil potatoes, they may not fully cook to soft when chicken is done.
- In a large bowl, combine raw chicken, potatoes, herbs, and seasonings.
- Add olive oil, and toss to evenly coat chicken and potatoes in butter and herbs.
- Add mixture to casserole dish, foil lined baking sheet, or oven-safe nonstick pan.
- Cook 20 minutes, until chicken is 165 degrees internally and potatoes are soft.
- Serve and enjoy!
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 579mg | Fiber: 4g | Sugar: 10g
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