Sheet pan roasted chicken breast and potatoes with tomatoes, oregano and garlic in the oven. No other dirty bowls.
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
2 lbs (5 cups) baby potatoes, cut in halves
1 lb (6-8) chicken cutlets, boneless & skinless*
1 pint (2 cups) grape tomatoes, cut in halves
2 tbsp extra virgin olive oil, divided
2 tsp oregano, divided
2 tsp garlic powder, divided
1 tsp salt
Ground black pepper, to taste
2–3 tbsp dill or parsley, finely chopped
Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone mat.
Lay chicken cutlets on one side and potatoes on the other side in a single layer (tight is fine). Drizzle potatoes and chicken with 1 tbsp of oil EACH. Then sprinkle with 1 tsp oregano and garlic powder EACH. Sprinkle 1 tsp of salt and pepper to taste over BOTH. Using your hands, mix each “pile” to coat separately, and spread in a single layer after mixing. Lay grape tomatoes on top of chicken.
Bake uncovered on a bottom rack for 25 minutes, then broil for 5 minutes. Remove from the oven, squeeze lemon over entire dish, and sprinkle with dill or parsley. Wasn’t this damn good and easy?! Enjoy!
Store: Refrigerate in an airtight container for up to 4 days.
*I took 2 huge chicken breasts and cut them into cutlets using fillet knife.
★ Did you make this recipe? Please give it a star rating in the comments.