Herb-Roasted Chicken with Crispy Potatoes & Peppers

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper.
3. Rub the herb mixture evenly over the chicken breasts and set aside.
4. Place the halved potatoes in a roasting pan, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
5. Roast the potatoes in the preheated oven for 20 minutes.
6. Add the sliced peppers and red onion to the pan, toss with the potatoes, and place the chicken breasts on top.
7. Return the roasting pan to the oven for an additional 25 minutes or until the chicken is cooked through and the potatoes are golden brown.
8. Remove from oven, let rest for a few minutes, and slice chicken before serving with the roasted vegetables.

Chef’s Tips

• Marinate the chicken ahead of time for even more flavor.
• Ensure the potatoes are evenly cut to promote even cooking.
• Opt for a mix of bell peppers to add even more color to the dish.

Nutrition (per serving)

Approximate: 450 calories, 35g protein, 35g carbs, 20g fat

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