Special Gift Offer

Close 2 gift subscriptions for the price of 1

Lunch / Dinner

Roasted Chicken & Potatoes

With just 10 minutes hands-on time you can throw this baking sheet dinner together and basically sit back and smell its wafting aromas.

Share Recipe

Ingredients

TOSS:

COMBINE:

Instructions

Preheat oven to 425°.

Toss potatoes, fennel bulb, and shallots with 2 Tbsp. oil and season with salt and pepper; transfer to an 18×13-inch baking sheet. Nestle breasts into potato mixture so that they touch the baking sheet; roast 40 minutes.

Combine bread crumbs, Parmesan, thyme, remaining 1 Tbsp. oil, and zest; season with salt and pepper. Top breasts with bread crumb mixture, then scatter tomatoes and olives onto the baking sheet. Roast breasts until a thermometer inserted near but not touching bone registers 165°, about 10 minutes more. Serve chicken and potatoes with lemon wedges.

Step 1

So some of the potatoes get crispy, nestle the breasts on the baking sheet, moving the vegetables.

Step 2

Add more flavor and some texture to the breasts by topping them with a Parmesan-bread crumb mixture.

Nutritional Facts

Tags: Easy, Lunch, Dinner

Share Recipe:

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!

You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Lunch / Dinner

Tomato-Cheddar Soup

Lunch / Dinner

Crispy Cod Fillets

Lunch / Dinner

Thai Red Curry Shrimp