Updated August 16, 2017
5-6 boneless, skinless chicken breasts
lb small red-skinned potatoes
cup Progresso™ chicken broth
tablespoons unsalted butter, melted
tablespoons fresh oregano, chopped
tablespoons fresh thyme, chopped
tablespoons fresh rosemary, chopped
tablespoons fresh tarragon, chopped
tablespoons smoked paprika
tablespoons fresh lemon juice
Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil.
In a large mixing bowl, combine all ingredients and toss until well coated. Transfer to the prepared baking sheet.
Bake for 30 minutes, or until chicken is cooked through and potatoes are tender.
Serve the chicken with the potatoes. Drizzle with the pan juices.
- The smaller your potatoes, the better they’ll work in this recipe, because they cook through quickly, no chopping required. If your potatoes are on the larger side, you’ll want to halve or quarter them so they’ll cook faster.
More About This Recipe
- We can never have enough chicken recipes, right? That’s why today I’m sharing my FAVORITE chicken recipe. Why is this my favorite?• Cooks in 30 minutes• The chicken is so full of flavor, you won’t believe it• 5 minutes of prep time• Only ONE pan!• Did I mention super quick?I used boneless, skinless chicken breasts this time around, but you can definitely use thighs or legs—whatever cut of chicken you have around will work, as long as you adjust the cook time accordingly.What I love about this recipe is its simplicity. You just mix everything together in a bowl and toss it on a sheet pan to bake. Dinner can’t get any easier than this!When you’re done, the chicken and potatoes are coated in the most delicious buttery-herby sauce, with a hint of garlic and lemon for an exceptional flavor bomb. Enjoy!