Garlic Herb Chicken and Potatoes Bake: How It’s Done

• Preheat your oven to 400°F (200°C). This high heat ensures the potatoes get crispy and the chicken cooks through evenly.
• Wash and dice your medium potatoes into bite-sized pieces, roughly 1-inch cubes. This size allows them to cook perfectly alongside the chicken without becoming mushy.
• In a large bowl, combine 4 tablespoons of olive oil, 4 cloves of minced garlic, 2 teaspoons dried thyme, 2 teaspoons dried rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well to create a fragrant herb mixture.
• Add the diced potatoes and 4 boneless, skinless chicken breasts to the bowl. Toss everything together until the chicken and potatoes are evenly coated with the herb and oil mixture.
• Spread the potatoes evenly in a single layer in your baking dish. Nestle the chicken breasts among the potatoes, making sure they’re spaced out for even cooking.
• Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
• Remove from the oven and sprinkle 1 tablespoon of fresh chopped parsley over the top. This adds a fresh burst of color and flavor. Serve hot and enjoy!