Italian Herb Roasted Chicken with Potatoes
A more deeply flavored gluten-free dinner featuring roasted chicken and potatoes.
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1.5 lb, halved or quartered if large Small Potatoes
- 1 large, quartered Onion
- 1, sliced Lemons
- 3 tbsp Olive Oil
- 2 tbsp, dried Italian Herbs
- 3 cloves, minced Garlic
- 2 sprigs Fresh Rosemary
- to taste Salt and Black Pepper
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss potatoes and onion with 2 tbsp olive oil, minced garlic, 1 tbsp Italian herbs, salt, and pepper.
- Arrange potatoes and onion in a single layer on a baking sheet.
- In the same bowl, toss chicken breasts with remaining 1 tbsp olive oil, 1 tbsp Italian herbs, salt, and pepper. Ensure chicken is evenly coated.
- Nestle chicken breasts on top of the potatoes and onion.
- Tuck lemon slices and rosemary sprigs around the chicken and vegetables.
- Roast for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and continue roasting for another 35-45 minutes, or until chicken is cooked through (internal temperature of 165°F or 74°C) and potatoes are tender. Basting the chicken and vegetables halfway through roasting will enhance browning and flavor.
- Let rest for 5 minutes before serving hot.
Cuisine: Italian
Suitability: gluten-free
Prep Time: 25 mins
Cook Time: 65 mins
Serving Size: 4
Meal Type: dinner