Hello, lovely readers!
As a busy dad of four, finding a dish that’s delicious, nutritious, and can be whipped up without much fuss is a game-changer in my household. Today, I’ve got just the recipe that ticks all those boxes—Tangy Lemon-Herb Baked Chicken with Garlic Butter Potatoes. This dish has quickly become a family favorite, and I am excited to share it with you.
If you’re anything like me, you love the smell of fragrant herbs and the zesty punch of lemon wafting through your kitchen. It’s the kind of aroma that makes you feel at home, cozy and content, especially when you’re cooking for those you love. And what’s more, this meal takes less than an hour from start to finish, giving you more time to enjoy with your family rather than being stuck in the kitchen.
### Why You’ll Love This Recipe
The star of this dish is undoubtedly the lemon-herb chicken. Marinated in a mixture of olive oil, fresh herbs, and tangy lemon juice, the chicken breasts come out tender, juicy, and bursting with flavor. And let’s not forget the golden, garlic-infused baby potatoes—a perfect accompaniment that adds a comforting touch.
### What You’ll Need
The ingredient list is simple yet effective, featuring common items you likely have in your kitchen right now. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts (about 600g)
- 1 kg baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- Salt and black pepper to taste
- 50g unsalted butter, melted
- 2 tbsp grated Parmesan cheese (optional)
### Let’s Get Cooking
Ready to make your kitchen smell incredible? Let’s dive into the method:
- Preheat your oven to 200°C (392°F).
- In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, parsley, thyme, oregano, salt, and black pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade. Set aside to marinate for at least 15 minutes.
- Meanwhile, place the halved baby potatoes in a separate bowl. Drizzle with melted butter, and season with salt and black pepper. Toss to combine.
- Arrange the potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased with olive oil.
- Place the marinated chicken breasts on top of the potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
- If using, sprinkle the grated Parmesan cheese over the chicken and potatoes in the last 5 minutes of baking for added flavor.
- Remove from the oven and let rest for 5 minutes before serving.
And there you have it! A hearty, flavorful meal that’s perfect for a busy weeknight or a relaxed weekend dinner. My kids absolutely love this dish, especially when the chicken is perfectly juicy and the potatoes have that irresistible garlic butter crunch.
### Final Thoughts
Cooking at home can often feel like a chore, especially with a bustling household, but recipes like this remind me why I love it. It’s not just about eating; it’s about the joy of creating something with love and sharing it with the people who mean the most to you.
So why not give this Tangy Lemon-Herb Baked Chicken with Garlic Butter Potatoes a try? I promise it will become a regular feature on your dinner table, just as it has on ours.
Until next time, happy cooking!
Cheers,
Al
Ingredients
- 4 boneless, skinless chicken breasts (about 600g)
- 1 kg baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- Salt and black pepper to taste
- 50g unsalted butter, melted
- 2 tbsp grated Parmesan cheese (optional)
Method
- Preheat your oven to 200°C (392°F).
- In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, parsley, thyme, oregano, salt, and black pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade. Set aside to marinate for at least 15 minutes.
- Meanwhile, place the halved baby potatoes in a separate bowl. Drizzle with melted butter, and season with salt and black pepper. Toss to combine.
- Arrange the potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased with olive oil.
- Place the marinated chicken breasts on top of the potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
- If using, sprinkle the grated Parmesan cheese over the chicken and potatoes in the last 5 minutes of baking for added flavor.
- Remove from the oven and let rest for 5 minutes before serving.
