Easy Weeknight Dinners Made Simple
A vibrant and easy one-pan meal featuring tender chicken and seasoned potatoes, infused with zesty lemon and aromatic herbs. Perfect for a busy weeknight.
Ingredients
- 4 medium boneless skinless chicken breasts
- 1.5 lb baby potatoes quartered
- 2 tbsp olive oil
- 1 tbsp dried Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 medium lemon half juiced
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper until evenly coated.
- Place potatoes on one side of the prepared baking sheet.
- In the same bowl (no need to wash), toss chicken breasts with remaining 1 tablespoon of olive oil and juice from half a lemon. Season with a pinch more salt and pepper.
- Place chicken breasts on the other side of the baking sheet, arranging lemon slices over them.
- Roast for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and potatoes are tender and golden. Flip potatoes halfway through cooking for even browning.
- Garnish with fresh chopped parsley before serving.
Notes
For extra flavor, marinate chicken for 30 minutes. You can also add bell peppers or cherry tomatoes during the last 15 minutes of roasting. Serve with a simple green salad for a complete meal.