Herb-Roasted Chicken Garlic Potatoes (Printable Version)
Juicy chicken, roasted potatoes, and vibrant vegetables sing with savory herbs and garlic in every bite.
# What You'll Need:
→ Chicken Mixture
01 -
400 g chicken breast, cut into bite-sized pieces
02 -
200 g mushrooms, sliced
03 -
1 medium red bell pepper, cut into strips
04 -
2 cloves garlic, minced
05 -
2 tablespoons olive oil
06 -
1 teaspoon dried mixed herbs
07 -
Salt and freshly ground black pepper, to taste
08 -
Fresh parsley, finely chopped, for garnish
→ Potatoes
09 -
500 g baby or small golden potatoes, halved
10 -
2 tablespoons olive oil
11 -
1 teaspoon garlic powder or 1 clove fresh garlic, minced
12 -
1 teaspoon dried rosemary or dried thyme
13 -
Salt and freshly ground black pepper, to taste
14 -
Chopped parsley, for garnish
# Steps To Follow:
01 -
Preheat oven to 210°C. Toss halved potatoes with olive oil, garlic powder or minced garlic, rosemary or thyme, salt, and black pepper. Spread on a baking tray and roast for 25–30 minutes, or until golden and crisp at the edges.
02 -
Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add chicken pieces and minced garlic; cook, stirring occasionally, until chicken is lightly browned on all sides.
03 -
Add sliced mushrooms and red bell pepper to the skillet. Sprinkle with dried mixed herbs, salt, and black pepper. Cook for 6–8 minutes, stirring frequently, until vegetables are tender and chicken is cooked through.
04 -
Transfer roasted potatoes to a baking dish or individual meal prep containers. Top with the chicken and vegetable mixture. Garnish generously with freshly chopped parsley. Serve warm.
# Notes and Tips:
01 -
For extra flavour, add a pinch of smoked paprika or chili flakes during cooking.
02 -
Leafy greens such as spinach or kale may be stirred in just before serving.
03 -
Chicken can be substituted with turkey or tofu for variation.