Italian Herb Chicken with Potatoes and Broccoli

How to make Italian Herb Chicken with Potatoes and Broccoli

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a baking dish or sheet pan.

Step 2: In a large bowl, toss the cubed potatoes with 1.5 tablespoons of olive oil, half of the dried herbs, salt, and pepper. Spread them in a single layer on the prepared baking dish and bake for 20 minutes.

Step 3: While the potatoes bake, season the chicken breasts with the remaining herbs, garlic, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden brown (about 3 minutes per side).

Step 4: Remove the potatoes from the oven, stir them, and place the seared chicken breasts on top. Scatter the diced onions around the chicken. Drizzle with the remaining 0.5 tablespoon of olive oil and bake for another 20-25 minutes, or until the chicken is fully cooked and potatoes are tender.

Step 5: While the chicken and potatoes finish baking, steam the broccoli florets until just tender (about 4-5 minutes). Season lightly with salt and a squeeze of lemon juice if desired.

Step 6: Plate the chicken with the herbed potatoes and steamed broccoli. Garnish with fresh rosemary and serve warm.

Recipe Variations and Possible Substitutions

• Swap chicken breasts with chicken thighs for a juicier result.
• Use Italian seasoning blend if you want a shortcut instead of individual herbs.
• Add cherry tomatoes or red bell pepper for extra color and flavor.
• Roasted broccoli can be used instead of steamed for a deeper flavor.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over low heat until warmed through. For best texture, reheat the broccoli separately to avoid overcooking.