Name: Lemon Rosemary Chicken with Roasted Potatoes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 2 tablespoons olive oil; 1 large lemon (zest and juice); 2 teaspoons fresh rosemary, finely chopped; 3 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 lb baby potatoes, halved; 1 tablespoon fresh parsley, chopped (for garnish)

Lemon Rosemary Chicken with Roasted Potatoes

ToastedThyme7438

This Lemon Rosemary Chicken with Roasted Potatoes is a dinner that balances bright, zesty flavors with comforting earthiness. The secret to its deliciousness lies in layering complementary tastes—fragrant rosemary with tart lemon, and a hint of garlic—to build complexity. Roasting everything together not only simplifies cleanup but also allows the juices from the chicken and potatoes to blend, infusing each bite with vibrant flavor. Ideal for a clear Quebec evening, it’s a meal that looks beautiful on the plate and tastes even better. Enjoy the harmony of citrus, herbs, and golden roasted potatoes!

Ingredients

Instructions

Preheat oven to 425°F (220°C).
In a small bowl, whisk together olive oil, lemon zest, lemon juice, rosemary, garlic, salt, and black pepper.
Toss halved baby potatoes with half of the lemon-rosemary mixture on a baking sheet; spread out in a single layer.
Nestle chicken breasts among potatoes and brush generously with remaining marinade.
Roast in oven for 25-30 minutes, turning potatoes halfway, until chicken is cooked through (internal temp 165°F) and potatoes are golden and tender.
Let chicken rest for 5 minutes, then slice and serve with potatoes. Sprinkle with fresh parsley before serving.