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Garlic Herb Chicken Breast Recipe with Roasted Potatoes and Fresh Garden Salad

Garlic Herb Chicken Breast with Roasted Potatoes & Fresh Garden Salad

This Garlic Herb Chicken Breast with Roasted Potatoes and Fresh Garden Salad is not just delicious; it’s a recipe that you can whip up in no time, making it perfect for busy weeknights or special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Herb Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 piece lemon juice
For the Roasted Potatoes
  • 1.5 lb baby potatoes halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
For the Fresh Garden Salad
  • 4 cups mixed greens (spinach, arugula, romaine)
  • 1 cup cherry tomatoes halved
  • 1 piece cucumber sliced
  • 0.5 piece red onion thinly sliced
  • 0.25 cup feta cheese crumbled
  • 2 tbsp balsamic vinaigrette

Equipment

  • Skillet
  • Baking dish
  • Baking Sheet
  • Large bowl

Method
 

  1. Step 1: In a bowl, combine minced garlic, olive oil, rosemary, thyme, salt, pepper, and lemon juice. Mix well.
  2. Step 2: Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for best flavor).
  3. Step 3: Preheat the oven to 400°F (200°C).
  4. Step 4: Heat a skillet over medium-high heat. Sear the marinated chicken breasts for 3-4 minutes on each side until golden brown.
  5. Step 5: Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
  6. Step 6: While the chicken is baking, toss the halved baby potatoes in olive oil, garlic powder, paprika, salt, and pepper in a large bowl.
  7. Step 7: Spread the potatoes in a single layer on a baking sheet. Roast in the oven (alongside the chicken) for 25-30 minutes or until golden brown and tender, tossing halfway through.
  8. Step 8: Once done, garnish the potatoes with fresh parsley.
  9. Step 9: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.
  10. Step 10: Drizzle with balsamic vinaigrette and toss to combine. Serve immediately.

Notes

Store chicken and potatoes in airtight containers in the refrigerator for 3-4 days. Keep the salad separate to maintain freshness; consume it within 2 days.