Description
Garlic Herb Chicken with Mushrooms & Roasted Potatoes is a mouthwatering dish that combines succulent chicken with earthy mushrooms and perfectly crispy roasted potatoes. This recipe is perfect for busy weeknights or family gatherings, delivering savory flavors that everyone will love. With just 15 minutes of prep time and 25 minutes of cooking, you can serve a nutritious meal packed with protein and vitamins in under an hour. The harmonious blend of garlic and herbs elevates every bite, making it a go-to favorite for any occasion. Customize the dish easily by swapping vegetables or adjusting seasonings to suit your taste.
Ingredients
- 600 g baby potatoes
- 450 g chicken breast
- 200 g mushrooms
- 1 red bell pepper
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt & pepper to taste
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1 tsp paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 200C (400F).
- In a mixing bowl, toss halved baby potatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Spread on a baking sheet.
- Roast the potatoes in the oven for 20-25 minutes until golden brown.
- While the potatoes roast, heat olive oil in a skillet over medium-high heat. Add cubed chicken seasoned with salt, pepper, paprika, and Italian herbs. Cook until golden brown.
- Stir in minced garlic, sliced mushrooms, and diced red bell pepper; cook for another 5-6 minutes until veggies are tender.
- Garnish with fresh parsley and serve with roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 90mg
Keywords: Swap mushrooms for zucchini or carrots for variation. Use sweet potatoes instead of regular baby potatoes for a different flavor profile. This dish stores well in the fridge for up to four days.