Roast Chicken Breasts and Potatoes Recipe

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4.69 from 16 votes

Roast Chicken Breasts and Potatoes Recipe

Roasted chicken breasts and potatoes is an easy dinner recipe, that will satisfy the whole family.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 48

Total Time 58

Servings

Calories 414kcal

Author Robin Gagnon

Ingredients

4 chicken breasts bone-in, skin on (or substitute chicken
6-8 potatoes Yukon Gold or red-skinned are best
1 teaspoon Kosher salt
1 teaspoon cumin
1 teaspoon dry thyme
1 teaspoon paprika
1 teaspoon chili powder
¼ teaspoon black pepper freshly ground preferred
1 clove garlic crushed minced (or ¼ teaspoon of garlic powder)
2 tablespoon olive oil
2 tablespoon rice wine vinegar lemon juice or apple cider vinegar can be swapped

Instructions

Preheat oven to 425 degrees F. Lightly grease a large baking dish, roasting pan, or sheet pan to prevent sticking.
Dice the potatoes and put in large mixing bowl.
Whisk together the salt, spices, garlic, oil and vinegar.
Pour most of mixture over the potatoes, and mix to coat them.
Scoop out the potatoes and place in large baking dish or roast pan.
Add the rest of the spice sauce to mixing bowl, then put in chicken breasts, and coat them well.
Put the breasts on top of the potatoes bone side down. Cover dish snugly with foil, and bake for 30 minutes.
Uncover and bake for 8-10 minutes to brown chicken. Reserve the foil.
Remove the chicken so it doesn't dry out. Put on the foil and wrap loosely (It will be warm and perfectly rested when the potatoes are done).
Stir the potatoes, then put them back in the oven, raise temp to 450, and bake for 8-10 more minutes.
Serve with vegetable of choice.

Notes

*I kept the spice blend for this recipe relatively mild, but a bit of cayenne would be a great addition, if your family can take the heat. *Reduce bake time for smaller chicken breasts.

Nutrition