Garlic Butter Chicken and Baby Potatoes

Instructions

Step 1: Preheat the oven to 400°F and lightly grease a baking dish.

Step 2: In a small bowl, mix together the melted butter, olive oil, garlic, Dijon mustard, lemon juice, paprika, Italian seasoning, onion powder, salt, and black pepper.

Step 3: Place the halved baby potatoes into the prepared baking dish and toss with half of the garlic butter mixture.

Step 4: Arrange the chicken breasts over the potatoes.

Step 5: Brush the remaining garlic butter mixture over the chicken.

Step 6: Pour the chicken broth around the potatoes in the baking dish.

Step 7: Bake uncovered for 35 to 45 minutes, or until the chicken is golden brown and fully cooked and the potatoes are tender.

Step 8: Spoon some of the pan sauce over the chicken during baking for extra flavor and moisture.

Step 9: Remove from the oven and let rest for a few minutes before slicing the chicken.

Step 10: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze, place cooled chicken and potatoes in freezer-safe containers for up to 2 months.

Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1 to 2 minutes. Add a splash of broth if needed to keep the chicken moist.