Oven Roasted Chicken Breast with Baby Red Potatoes

Total Time 45 minutes
Author Crystal Koeneman


  • 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


  1. Preheat the oven to 425°F
  2. Line your sheet pan with foil for easy clean up later.
  3. Mix olive oil and spices (salt, garlic pepper, rosemary, thyme and onion powder) in a bowl.
  4. 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.

  5. Once everything is completely coated, bake for about 20 minutes, then carefully flip chicken. Lightly sprinkle with a little more garlic pepper, if desired.
  6. 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)
  7. Enjoy!