Baked Chicken and Potatoes
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 chicken breasts (2 pounds, each chicken breast 7-8 ounces)
- 1 ½ pounds (700g) baby potatoes (cut into ¾ inch pieces)
- 12 ounces (320g) broccolini (or broccoli)
- 2 teaspoons olive oil
- ¼ cup melted butter
- ¼ cup lemon juice
- 2 tablespoons minced garlic (about 4 cloves)
- ½ teaspoon ground black pepper
- ½ teaspoons salt
- ½ teaspoons dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
Method
- Preheat the oven to 400°F/200°C.
- In a small bowl, combine the lemon butter garlic sauce ingredients.
- Add the potatoes to the sheet pan, pour half of the lemon butter garlic sauce over the potatoes and stir to combine.
- Make space for the chicken, add the chicken breasts to the sheet pan, and pour the remaining sauce over the chicken. Flip the chicken to coat in the sauce. Bake uncovered for 20 minutes.
- Remove the sheet pan from the oven, flip the chicken to the other side, and make space for the broccoli by moving the potatoes.
- Add the broccoli, drizzle with olive oil and season with salt and pepper . Roast for 15 more minutes or until the chicken is done (must reach 165°F/74°C internal temperature).