Easy and Impressive Roasted Chicken and Potatoes
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I make this chicken often. It’s my go-to dinner for a well-balanced meal that requires little effort, is always satisfying and will impress any guest!
Level of Difficulty: Easy
Prep Time: Less than 10 minutes
Cook Time: 40 minutes but please note that cooking times vary by ovens and if you use boneless chicken breasts, the chicken will cook in less time.
Ingredients:
Chicken Breast (bone-in chicken is more flavorful but boneless takes less time to cook).
Baby Potatoes - 2 pounds
Fresh Lemon
Alessi Dipping Spices
Garlic Salt, Sea Salt and Ground Pepper
Fresh Parsley (optional)
Preheat oven to 400 degrees.
Pro Tip: To save myself from having to clean pans, I cover a baking sheet in foil or use disposable pans.
Directions:
Coat potatoes with olive oil. Season with Alessi Dipping Spices, sea salt and freshly ground pepper.
In a separate foil covered pan, place chicken and coat with olive oil. Season both sides with garlic salt, sea salt and freshly ground pepper.
Squeeze lemon over chicken. Adding chopped garlic and fresh parsley is optional.
Place both pans in pre-heated oven and cook for 40 minutes or per your oven’s cooking speed. Cooking times vary so be sure to check on it when you start to smell the garlic. If the chicken and potatoes are golden brown, remove from the oven and let the chicken rest for 5-10 minutes. NOTE: If you’re using boneless chicken, the potatoes will need more time to cook. If you’re using bone-in chicken, the potatoes and chicken should be done simultaneously.
Plate potatoes and pour half of the juice from the chicken over the potatoes.
Slice chicken and lay over potatoes.
Spoon remaining juice over chicken.
