Garlic Herb Chicken with Roasted Potatoes and Asparagus is a wholesome, flavorful dish that brings together juicy, tender chicken breasts with crispy roasted baby potatoes and fresh asparagus.
This one-pan wonder is perfect for weeknight dinners or relaxed weekend meals. Infused with the aromatic blend of garlic, herbs, and olive oil, this dish is both comforting and elegant. The simplicity of preparation combined with the richness of flavor makes it a go-to recipe for anyone looking to enjoy a balanced, satisfying meal without spending hours in the kitchen. The blend of roasted vegetables and savory herb chicken delivers a nourishing experience in every bite.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 4 tablespoons olive oil
- 6 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and freshly ground black pepper to taste
- Juice of half a lemon
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare the potatoes by washing and halving them. In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, half the minced garlic, salt, pepper, and a pinch of rosemary and thyme. Spread them evenly on one side of the baking sheet and place in the oven to roast for 15 minutes.
- Season the chicken by combining the remaining olive oil, garlic, thyme, rosemary, oregano, paprika, lemon juice, salt, and pepper in a small bowl. Rub this herb mixture evenly over the chicken breasts. Let it marinate briefly while the potatoes are roasting.
- Add the chicken to the pan after the potatoes have roasted for 15 minutes. Remove the baking sheet from the oven and make space beside the potatoes. Place the seasoned chicken breasts on the sheet and return it to the oven. Roast everything together for another 20 minutes.
- Prepare the asparagus while the chicken and potatoes are cooking. Toss the trimmed asparagus with a small amount of olive oil, salt, and pepper.
- Add the asparagus to the baking sheet after the 20-minute mark. Arrange it around the chicken and potatoes, ensuring it is not overcrowded. Roast everything for an additional 10-12 minutes, or until the asparagus is tender, the potatoes are golden and crispy, and the chicken is fully cooked through (internal temperature should reach 165°F or 74°C).
- Rest the chicken for a few minutes after removing the pan from the oven. This allows the juices to redistribute, keeping the chicken moist and flavorful.
- Garnish with fresh parsley before serving to add a pop of color and a hint of freshness.
- Serve immediately while hot, plating the chicken alongside a generous helping of roasted potatoes and asparagus.
This dish is ideal for those who want a complete meal with protein, vegetables, and carbs in one dish. The garlic herb marinade infuses the chicken with mouthwatering flavor, while the roasted vegetables provide texture and depth. Whether you’re cooking for your family or impressing guests, Garlic Herb Chicken with Roasted Potatoes and Asparagus is a crowd-pleasing recipe that never disappoints.