Herb Roasted Chicken and Potatoes is the easiest recipe ever and so incredibly delicious, too. It’s sure to be a family favorite!
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Who doesn’t love a hearty, delicious meal that is also easy to prepare? It’s kind of every cook’s dream, right? And definitely every busy mom’s dream!
I actually enjoy cooking and baking, so I think it’s kind of fun and interesting to try recipes that have lots of time consuming steps. But in this season of life where I’m taking care of little children and all their demanding needs? Simple, easy recipes are my go-to.
Because in general right now, I find that if I don’t keep things simple and basic, they probably won’t happen at all. And even then, sometimes they still don’t! 🙂
Of course this whole simple and basic thing carries over into meal prep and recipes too.
One of our priorities is to try to eat the majority of our meals at home and for me to make those meals from scratch as much as possible since it’s both healthier and less expensive.
That’s where recipes like this Herb Roasted Chicken and Potatoes become a lifesaver!
This Herb Roasted Chicken and Potatoes really couldn’t get much easier. It takes just 10 minutes to prepare and after 1 ½ hrs of baking time, you are rewarded with a meal that will make your taste buds and your pocket book happy! Score!
Because it takes so little time to prep, this chicken and potato dish is a favorite of mine for Sunday lunches. I can easily do it without feeling like it adds stress to the Sunday morning chaos that comes along with trying to get a family of little kids out the door to go to church.
And thanks to the time bake option on my oven, it’s perfectly baked and ready to satisfy our hunger when we get back home!
HERB ROASTED CHICKEN and POTATOES
Herb Roasted Chicken and Potatoes
- 5 boneless skinless chicken thighs or breasts
- 1 onion, chunked
- 4 large or 6 small potatoes, chunked* see note below
- 1 sweet potato, chunked
- 6 tbsp. butter
- 4 garlic cloves, crushed
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. brown sugar
- ½ tsp. poultry seasoning
- ¼ tsp. red pepper** see note below
- 1 tbsp. parsley, fresh or dried
- Place chicken and veggies in greased 9x13 baking dish.
- Melt butter and add remaining ingredients to it. Pour over chicken and veggies.
- Cover and bake @ 350 for 1 ½ hrs. (I used to bake this uncovered but discovered it was actually moister when I covered it.)
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