Description
A cozy weeknight meal featuring golden-browned chicken and soft roasted baby potatoes coated in fragrant garlic-thyme butter.
Ingredients
Scale
- 4 chicken breasts
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 pound baby potatoes, halved
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. Halve the baby potatoes and season lightly with salt and pepper.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and dried thyme, sauté for about 1 minute until fragrant.
- Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 5–7 minutes per side until golden-brown. Toss the halved potatoes with some garlic butter and place chicken on top.
- Pour the remaining garlic butter over the chicken and potatoes. Bake for 25–30 minutes until the chicken reaches 165°F (74°C) and potatoes are tender. Garnish with parsley before serving.
Notes
Pat chicken dry for better browning. Don’t overcook garlic for a better flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg