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Easy 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 truly comforting about a hearty meal that brings back fond memories of family gatherings and shared laughter around the dinner table. This Garlic Herb Chicken Breast with Roasted Potatoes & Fresh Garden Salad is not just a meal; it's a delicious way to create those moments. Plus, it's super easy to whip up, making it perfect for busy weeknights or special occasions!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Herb Chicken
  • 4 cloves garlic minced
  • 2 tbsp olive oil for marinating and roasting
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
For the Roasted Potatoes
  • 1.5 lb baby potatoes halved
  • 2 tbsp olive oil for roasting
  • 1 tsp garlic powder for extra garlic flavor
  • 1 tsp paprika adds a hint of smokiness
For the Fresh Garden Salad
  • 4 cups mixed greens lettuce, spinach, arugula
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced for crunch and freshness
  • 1/4 red onion thinly sliced adds a nice bite
  • 1/4 cup feta cheese crumbled, creamy and tangy
  • 2 tbsp balsamic vinaigrette dressing it all up

Equipment

  • Grill or Skillet
  • Large Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Step 1: In a bowl, combine minced garlic, olive oil, rosemary, thyme, salt, pepper, and lemon juice to create a marinade.
  2. Step 2: Place the chicken breasts in the marinade and let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to soak up all those flavors.
  3. Step 3: Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked (internal temperature of 165°F). Remove from heat and let it rest for a few minutes before slicing.
  4. Step 4: Preheat your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  5. Step 5: Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, or until golden brown and crispy, tossing halfway through. Garnish with chopped parsley before serving.
  6. Step 6: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with balsamic vinaigrette and toss gently to combine. Serve immediately for the freshest taste.

Notes

If you happen to have leftovers, you can store them in an airtight container in the refrigerator. The chicken and potatoes will last for about 3-4 days. Just reheat the chicken in the oven or microwave, and enjoy your fresh salad cold for a quick lunch!