Instructions
Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2. In a bowl, combine olive oil, garlic, parsley, thyme, oregano, paprika, salt, black pepper, and lemon juice.
Step 3. Coat the chicken breasts with the herb mixture and allow them to marinate for at least 20 minutes.
Step 4. Toss the potato wedges with olive oil, garlic powder, parsley, salt, and black pepper.
Step 5. Arrange the potatoes on one side of the baking sheet and roast for 15 minutes.
Step 6. Add the chicken breasts to the baking sheet and continue roasting for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 7. While the chicken and potatoes cook, combine the Greek yogurt, dill, parsley, lemon juice, garlic, salt, and black pepper in a small bowl. Refrigerate until serving.
Step 8. In a saucepan over medium heat, melt the butter.
Step 9. Add the corn, peas, and diced carrots. Cook for 5–7 minutes, stirring occasionally, until heated through and tender.
Step 10. Season the vegetables with salt and black pepper.
Step 11. Remove the chicken from the oven and allow it to rest for 5 minutes before serving.
Step 12. Arrange the roasted potatoes, garlic herb chicken, and mixed vegetables on serving plates.
Step 13. Serve with the creamy herb dip on the side.
Storage and Reheating Tips
Store leftover chicken, potatoes, vegetables, and dip in separate airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potatoes in a 350°F (175°C) oven or air fryer until warmed through.
Warm the vegetables in a skillet or microwave until hot.
Keep the creamy herb dip refrigerated and serve cold.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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