Description
A cozy dish that packs flavor and warmth, featuring juicy chicken alongside crispy potatoes and peppers.
Ingredients
Scale
- 2 large chicken breasts
- 4 medium potatoes, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp butter, melted
Instructions
- Preheat your oven to 220°C / 425°F. Line a baking sheet with parchment paper.
- Toss the diced potatoes, bell peppers, and red onion with 2 tbsp olive oil, half the garlic, rosemary, thyme, paprika, salt, and pepper. Spread evenly on the tray.
- Rub the chicken breasts with the remaining olive oil, garlic, melted butter, and extra seasoning. Place them beside the vegetables.
- Roast for 30–35 minutes, flipping the potatoes halfway through. Cook until the chicken reaches an internal temperature of 74°C / 165°F and the potatoes are golden and crisp.
- Let the chicken rest for 5 minutes, then slice into strips. Garnish with fresh parsley and spoon the roasting juices over everything before serving.
Notes
Ensure chicken is at room temperature before cooking. Flip the potatoes halfway for extra crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg