Sunday, April 15, 2012

Oven Baked Herb Chicken Breasts With Red Skin Potatoes

You'll definitely want to add this dish to your weekly dinner rotation. Flavorful and moist chicken breasts pair very well with red skin potatoes. Use fresh herbs where you can! Add steamed green beans for a healthy and delicious meal. This recipe can be easily doubled or tripled as needed. Enjoy!


3 tbsp olive oil
1 tbsp minced onion
1 clove crushed garlic
1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/4 tsp ground sage
1/4 tsp dried marjoram
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp hot pepper sauce
3 boneless skinless chicken breasts
4 large red skin potatoes, quartered
parsley for garnish


Preheat the oven to 425 degrees.

In a bowl, prepare the herb sauce by combining the olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.

First, add the quartered potatoes to the sauce and turn to coat completely. Transfer the potatoes to a 9x11 baking pan.

Then, add the chicken breasts to the remaining sauce, turning to coat thoroughly. Place in the same pan with the potatoes. Make sure that the potatoes and chicken don't overlap.

Cover the pan with aluminum foil and
bake at 425 degrees for about 35 minutes.

Makes about 3 servings

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