One-Pan Herb Baked Chicken and Potatoes

• Gluten free

• Meat

  • 4 Chicken breasts, about 2 pounds

• Produce

  • 1/4 tsp Garlic powder
  • 1/2 tbsp Oregano, fresh
  • 2 lb Potatoes, small
  • 1 tbsp Rosemary, Fresh
  • 1/2 tbsp Thyme, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 1/4 tsp Morton's coarse kosher salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on yummyhealthyeasy.com

Description

Ingredients

• 4 chicken breasts, about 2 pounds
• 2 lbs. small potatoes (I used red and mini gold potatoes)
• 2 Tbsp. unsalted butter, softened
• 1 Tbsp. fresh rosemary, chopped (or 1 tsp. dried)
• ½ Tbsp. fresh oregano, chopped (or ½ tsp. dried)
• ½ Tbsp. fresh thyme, chopped (or ½ tsp. dried)
• 1¼ tsp. Mortons Coarse Kosher Salt
• ¼ tsp. ground black pepper
• ¼ tsp. garlic powder
• olive oil

Directions

• Preheat oven to 425ºF. Line a baking sheet with tin foil, set aside.
• Mix butter, herbs, salt, pepper and garlic powder. Rub about half of the mixture on chicken breasts, coating each side. Place on baking sheet.
• Toss the potatoes in the rest of the herb butter and fill in around the chicken breasts on the baking sheet. Drizzle chicken and potatoes with a little olive oil.
• Cover with tin foil and bake in preheated oven for 30 minutes. Take off foil and bake 10-15 minutes more, or until the internal temperature of the chicken is 165ºF.
• Let rest and then slice chicken and serve with potatoes. Enjoy!