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Crispy Garlic Herb Chicken Breast

A flavorful dish featuring marinated chicken breast with a crispy exterior, complemented by roasted baby potatoes and sautéed vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 pieces boneless skinless chicken breasts Look for firm, pink meat.
  • 2 tbsp olive oil Use for marinating and roasting.
  • 3 cloves garlic, minced Aromatic component of the dish.
  • 1 tsp paprika Adds color and mild heat.
  • 1 tsp dried oregano For a herby flavor profile.
  • 1 tsp dried parsley Enhances flavor and presentation.
  • Salt to taste Enhances overall flavor.
  • Black pepper to taste Enhances overall flavor.
For the Vegetables and Potatoes
  • 1 lb baby potatoes, halved Substitute with cauliflower florets for a low-carb option.
  • 2 pieces carrots, sliced Adds color and sweetness to the dish.
  • 1 piece red bell pepper, sliced For added crunch and sweetness.
  • 1 piece cucumber, sliced Part of the refreshing salad.
  • 2 pieces tomatoes, chopped Adds freshness to the meal.
  • 1/2 small onion, thinly sliced For flavor in the salad.
  • 1 tbsp lemon juice Adds acidity to the salad.
  • 1 tbsp fresh parsley, chopped Enhances flavor and presentation.

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine chicken breasts with olive oil, minced garlic, paprika, oregano, parsley, salt, and pepper. Let it marinate for at least 20 minutes.
Roast the Potatoes
  1. Preheat your oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper in a baking dish. Roast for 30-35 minutes until golden brown.
Cook the Vegetables
  1. While the potatoes roast, heat a skillet over medium heat. Add sliced carrots and red bell peppers. Sauté until tender, about 5-7 minutes.
Grill the Chicken
  1. Heat a grill pan over medium-high heat. Add marinated chicken breasts, cooking for 5-7 minutes on each side until they are golden brown and cooked through.
Prepare and Serve
  1. In a bowl, mix cucumber, tomatoes, onion, lemon juice, and chopped parsley to create a refreshing salad. Arrange the colorful salad, the crispy roasted potatoes, sautéed vegetables, and succulent chicken on a plate.

Notes

Crispy Garlic Herb Chicken Breast can be stored in the fridge for up to 3 days in an airtight container. To reheat, place the chicken in an oven at 350°F (175°C) for 10-15 minutes.