This Oven Roasted Chicken Breast with Baby Red Potatoes is a simple, go-to recipe for those weeknight meals that we just can’t morally justify another frozen pizza. I remember those nights when my husband and I still worked together at the hangar, getting home when it was already dark in the colder months and wishing that a warm meal would just magically materialize…it never did.
This recipe is for you moms and dads who are still getting after that daily grind and you just want something remotely good to feed yourself and your “Don’t-Tell-You-They’re-Getting-Hungry-Until-They’re-Starving” kids, in a hurry. But in all seriousness, this recipe is good for anyone who just needs a quick, simple and I’m no nutritionist, but I’d say, fairly healthy since it’s not smothered in cheese. Yes, my nutritional standards: if it’s not fried or smothered in cheese, it is deemed healthy in my book!
When I was concocting this little spread for my family, I wanted to make sure that it was something that didn’t create a ton of dishes. So, you’ll be happy to know that if you line your sheet pan with foil, you should have very few dishes to deal with. I think that gives this little recipe a bonus point. Also, feel free to serve with your choice of veggies on the side to add a little more to this meal. A usual “go-to” veggie for me is sautéing thawed, frozen broccoli in a little olive oil and garlic pepper. It’s simple and delicious! Alright, I’m done yapping so let’s just get right to it!
Oven Roasted Chicken Breast with Baby Red Potatoes
- 3-4 Chicken Breasts
- ½ C Olive Oil
- 1 tsp Salt
- 1 tsp Garlic Pepper I swear by the Spice Hunter’s salt-free Garlic Pepper
- 1 tsp Rosemary
- ¼ tsp thyme
- ½ tsp Onion Powder
- 1 lb Baby Red Potatoes sliced in half
Preheat the oven to 425°F
Line your sheet pan with foil for easy clean up later.
Mix olive oil and spices (salt, garlic pepper, rosemary, thyme and onion powder) in a bowl.
Lay halved potatoes (skins down) and chicken on the foil-lined sheet pan and, using a basting brush, brush your olive oil mixture over the potatoes, then both sides of the chicken, ensuring that you are constantly mixing it to make sure that the seasonings don’t just sink to the bottom.
Once everything is completely coated, bake for about 20 minutes, then carefully flip chicken. Lightly sprinkle with a little more garlic pepper, if desired.
Bake for another 10-15 minutes or until chicken is completely done. (I baked mine for a total of 35 minutes but everyone’s oven and altitude is different)
If you have had a chance to try this Oven Roasted Chicken, or just like what you see, I’d love to hear from you! For more appetizer ideas, visit the “Recipe Box” tab. There, you’ll find more simple recipes like my Asian Grilled Steak Salad. To be the first to know about more recipes, lifestyle tips or DIY projects, sign up for the Real Housewife of Montana Newsletter and be sure to follow me on Pinterest, Instagram or Twitter for up-to-the-minute happenings from Montana!