Herb-Roasted Chicken with Baby Potatoes: One-Pan Dinner Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider tossing a few whole, unpeeled garlic cloves in with the baby potatoes. As they roast, the garlic inside the papery skins becomes sweet, soft, and spreadable, providing a delicious treat to squeeze over the chicken or potatoes at the table.

Additionally, make sure to dry the chicken breasts thoroughly with paper towels before seasoning them. Any moisture left on the skin will create steam in the oven, preventing the skin from achieving that perfectly crisp, golden-brown texture that makes roasted chicken so satisfying.

When preparing the vibrant green herb oil, use the best quality extra-virgin olive oil you have, as its flavor will shine through in the finished dish. You can customize the herb oil by adding a splash of fresh lemon juice or a pinch of lemon zest to cut through the richness even further. If you prefer a bit of heat, a pinch of crushed red pepper flakes added to the herb mixture provides a wonderful, subtle kick that pairs beautifully with the earthy herbs and savory chicken.

Variations

• Lemon Herb Chicken: Add fresh lemon slices and a tablespoon of lemon juice to the baking dish before roasting for a bright, citrusy twist.
• Spicy Garlic Chicken: Mix half a teaspoon of crushed red pepper flakes into the herb oil for a subtle, warming heat that pairs perfectly with the garlic.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days, keeping the herb oil separate.

Freezer

Freezing is not recommended, as the potatoes will become mealy and lose their texture upon thawing.

Reheat

Reheat in a 350°F (175°C) oven for 15 minutes until warmed through, then drizzle with fresh herb oil.

Store any leftover roasted chicken and potatoes in an airtight container in the refrigerator for up to three to four days. To maintain the best quality, store the fresh herb oil in a separate small container in the fridge, as the fresh herbs can oxidize and lose their bright green color if mixed with the warm leftovers.

Allow the chicken and potatoes to cool completely at room temperature for no more than two hours before placing them in the refrigerator to ensure food safety.

You can easily prep this entire dish a few hours ahead of time. Chop the potatoes, mince the garlic, and chop the herbs, storing them in separate containers in the refrigerator. You can even assemble the potatoes and seasoned chicken in the baking dish, cover it tightly with plastic wrap, and keep it in the fridge until you are ready to roast. Just bring the dish to room temperature for about thirty minutes before placing it in the preheated oven to ensure even cooking.

Serving ideas

Serve this roasted chicken and potatoes directly from the baking dish for a rustic, family-style presentation, or arrange the sliced chicken beautifully on a large serving platter surrounded by the golden potatoes.

Spoon the vibrant green herb oil generously over the chicken slices just before serving, allowing it to pool slightly with the warm pan juices on the platter. This creates a visually stunning dish with contrasting colors of deep golden brown, vibrant green, and the red and yellow hues of the potato skins.

To complete the meal, pair this dish with a simple, crisp green salad dressed with a light lemon vinaigrette, which provides a refreshing contrast to the rich, roasted flavors. Crusty artisan bread is also a fantastic addition to help soak up the delicious herb-infused pan juices left on the plate.

For a vegetable side, roasted asparagus or steamed green beans complement the chicken and potatoes beautifully, making for a wholesome and satisfying dinner that feels incredibly special.

Frequently asked questions

Recipe card

Herb-Roasted Chicken with Baby Potatoes: One-Pan Dinner

Prep 15 minCook 40 minRest 10 minTotal 1 h 5 minServes 4

Ingredients

• 4 bone-in skin-on chicken breasts
• 1 1/2 lb baby red and yellow potatoes, halved
• 6 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/2 cup chopped fresh herbs, divided
• 1 1/2 tsp salt and black pepper, divided

Instructions

1. Preheat your oven to 400°F (204°C). Wash the baby red and yellow potatoes thoroughly and pat them completely dry. Cut the potatoes in half. In a large bowl, toss the halved potatoes with two tablespoons of the olive oil and half a teaspoon of the seasoning until they are evenly coated.
2. Pat the chicken breasts dry with paper towels. Season both sides generously with one teaspoon of the seasoning. Place the seasoned chicken breasts in the center of a large ceramic baking dish. Arrange the seasoned baby potatoes in a single layer around the chicken, then scatter the minced garlic and half of the chopped fresh herbs over everything.
3. Place the baking dish in the preheated oven and roast for thirty-five to forty minutes. The chicken is cooked through when it reaches a safe internal temperature of 165°F (74°C) on an instant-read thermometer. The baby potatoes should be tender when pierced with a fork and have golden-brown, crispy edges sizzling in the rendered chicken juices.
4. While the chicken rests for ten minutes on a cutting board, whisk the remaining four tablespoons of olive oil, the remaining chopped fresh herbs, and a pinch of the minced garlic in a small bowl to create a vibrant green herb oil. Slice the rested chicken breasts, arrange them back in the dish with the tender potatoes, and spoon the fresh herb oil generously over the top before serving.

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

28 g

Fat

25 g

Fiber

3.5 g

Sugar

1.5 g

Sodium

620 mg

Automatic estimate from the ingredient list, not laboratory-verified.