Herb-Roasted Chicken Breast with Potatoes and Peppers

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, paprika, salt, black pepper, and lemon juice.

Step 3. Rub the seasoning mixture evenly over the chicken breasts.

Step 4. In a large bowl, toss the potatoes, bell peppers, and onion with olive oil, garlic powder, oregano, salt, and black pepper.

Step 5. Spread the vegetables on a large baking sheet or roasting pan.

Step 6. Place the seasoned chicken breasts alongside the vegetables.

Step 7. Roast for 30–35 minutes, stirring the vegetables halfway through cooking.

Step 8. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.

Step 9. Remove the pan from the oven and allow the chicken to rest for 5 minutes.

Step 10. Slice the chicken breast into thick strips.

Step 11. Arrange the sliced chicken on serving plates with the roasted potatoes, peppers, and onions.

Step 12. Spoon any pan juices over the chicken before serving.

Storage and Reheating Tips

Store leftover chicken and vegetables in airtight containers in the refrigerator for up to 4 days.

Reheat in a 350°F (175°C) oven for 10–15 minutes or in a skillet over medium heat until warmed through.

For meal prep, portion the chicken and vegetables into individual containers for easy grab-and-go lunches.

The roasted vegetables can also be used in wraps, grain bowls, or salads.

Avoid overcooking the chicken during reheating to maintain its tenderness and moisture.