One Pan Chicken and Potatoes
Ready in 35 minutes, this One Pan Chicken and Potatoes recipe is healthy, juicy, and foolproof. The perfect Mediterranean-inspired dinner for busy weeknights!
Servings: 4 servings
Calories: 410kcal
Ingredients
- 1 1/2 pounds baby potatoes cut in halves (4 cups)
- 1 pound boneless skinless chicken breasts cut into 7-8 cutlets
- 1 pint grape tomatoes (2 cups)
- 4 large garlic cloves grated
- 1/4 cup olive oil extra virgin
- 1 lemon juice of
- 2 teaspoons oregano dried
- 1 1/4 teaspoons salt
- Ground black pepper to taste
- 2-3 tablespoons dill or parsley finely chopped
Instructions
- Preheat oven to 425 degrees F.
- In large 9 x 13 baking dish, add potatoes, chicken, tomatoes, garlic, olive oil, lemon juice, oregano, salt and pepper. Using your hands mix to combine and then level in a single layer.
- Bake uncovered on a bottom rack for 30 minutes, then broil for 5 minutes.
- Remove from the oven, gently stir with a spoon and sprinkle with fresh dill or parsley. Serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 4 days.
- Do not freeze. Potatoes just don't freeze well.
- Reheat leftovers in the pan: Broil for about 5-10 minutes, not too close to the broiler. You can also pan fry them on medium heat. No oil is necessary.
- Potatoes: You can use regular size potatoes cubed into 2" pieces. Yellow potatoes or red potatoes are the best. Do not use russet potatoes.
Nutrition
Calories: 410kcal | Carbohydrates: 37g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 744mg | Fiber: 6g | Sugar: 5g