Name: Lemon Rosemary Chicken Breast with Roasted Garlic Potatoes
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 8 oz each); 1 lemon (zested and juiced); 2 teaspoons fresh rosemary, finely chopped; 2 large garlic cloves, minced; 2 tablespoons olive oil, divided; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 8 oz baby potatoes, quartered; 1 tablespoon fresh parsley, chopped (for garnish)

Lemon Rosemary Chicken Breast with Roasted Garlic Potatoes

CandiedDate3695

This Lemon Rosemary Chicken Breast recipe is a celebration of fresh, complementary flavors—zesty lemon and aromatic rosemary build a bright, savory backbone for juicy roasted chicken. Roasting the chicken alongside garlic-kissed baby potatoes means every bite picks up extra flavor, and the high-heat method ensures a golden, caramelized finish. This meal is vibrant, comforting, and perfect for a cozy Michigan evening when you want something hearty yet fresh. The simple ingredients work in harmony, and a final sprinkle of parsley brings color and a herbal note that ties it all together.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
In a small bowl, mix lemon zest, half the lemon juice, rosemary, minced garlic, 1 tablespoon olive oil, salt, and pepper.
Pat chicken breasts dry. Rub the lemon-rosemary mixture all over the chicken. Let marinate while you prepare the potatoes.
On a baking sheet, toss quartered potatoes with remaining 1 tablespoon olive oil, a pinch of salt and pepper. Spread in a single layer. Nestle marinated chicken breasts among the potatoes.
Roast in the oven for 22-25 minutes, or until chicken is cooked through (internal temp 165°F) and potatoes are golden and tender.
Rest chicken 5 minutes. Slice and serve over the potatoes, drizzling with any pan juices and remaining lemon juice. Garnish with chopped parsley.