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Garlic Herb Chicken Breast Recipe with Roasted Potatoes and Fresh Garden Salad

Garlic Herb Chicken Breast with Roasted Potatoes & Fresh Garden Salad

There's something so comforting about a home-cooked meal that brings everyone together. The aroma of garlic and herbs simmering in the kitchen can instantly transport you back to family dinners and cherished moments.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Herb Chicken
  • 4 pieces boneless, skinless chicken breasts the star of the show, juicy and tender
  • 4 cloves garlic minced
  • 2 tbsp olive oil for marinating the chicken and roasting the potatoes
  • 2 tsp dried thyme a fragrant herb that complements the chicken beautifully
  • 2 tsp dried rosemary another herb that adds warmth to the dish
  • 1 unit juice of 1 lemon brightens up the flavors
  • 1.5 lb baby potatoes halved
  • 1 tsp garlic powder for extra garlicky goodness
For the Fresh Garden Salad
  • 4 cups mixed salad greens a colorful base for our fresh garden salad
  • 1 cup cherry tomatoes halved, juicy and sweet, they add freshness
  • 1 unit cucumber sliced, crunchy and refreshing
  • 0.5 unit red onion thinly sliced, adds a slight bite to the salad
  • 0.25 cup olive oil for the dressing
  • 2 tbsp balsamic vinegar a tangy touch to elevate the salad

Equipment

  • Grill or Skillet
  • Oven
  • Large Bowl
  • Baking Sheet
  • Salad Bowl
  • Small Bowl

Method
 

  1. Step 1: In a bowl, mix together minced garlic, olive oil, thyme, rosemary, lemon juice, salt, and pepper. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for maximum flavor.
  2. Step 2: Preheat your grill or skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
  3. Step 3: Preheat the oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until golden brown and tender, flipping halfway through. Garnish with fresh parsley before serving.
  4. Step 4: In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.

Notes

Store the chicken in an airtight container in the refrigerator for up to 3 days. The roasted potatoes can also be kept in the fridge for the same amount of time. For the salad, it’s best to store the dressing separately to keep the greens fresh.