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Preheat the oven to 200°C (392°F).
Wash the potatoes thoroughly and cut them into wedges, keeping the skin on for extra crispness.
In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and half the garlic powder.
Spread the potatoes in an even layer on a baking sheet lined with parchment paper. Place in the oven and roast for 30 minutes, or until golden brown and crispy, flipping halfway through.
While the potatoes are roasting, season the chicken breasts with the remaining garlic powder, rosemary, thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon of olive oil and the butter. Once the butter is melted and begins to bubble, add the seasoned chicken breasts.
Sear the chicken for 4-5 minutes on each side, until golden brown.
Transfer the skillet with the chicken to the oven and cook for an additional 20 minutes or until the internal temperature of the chicken reaches 75°C (167°F).
Remove the chicken and potatoes from the oven. Let the chicken rest for a few minutes before slicing.
Serve the sliced chicken breast with crispy roasted potatoes on the side. Garnish with fresh parsley if desired.
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This Main Course Dinner recipe is ready in 1 hour 15 minutes and features chicken breast, potatoes, olive oil and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 200°C (392°F).
Wash the potatoes thoroughly and cut them into wedges, keeping the skin on for extra crispness.
In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and half the garlic powder.
Spread the potatoes in an even layer on a baking sheet lined with parchment paper. Place in the oven and roast for 30 minutes, or until golden brown and crispy, flipping halfway through.
While the potatoes are roasting, season the chicken breasts with the remaining garlic powder, rosemary, thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon of olive oil and the butter. Once the butter is melted and begins to bubble, add the seasoned chicken breasts.
Sear the chicken for 4-5 minutes on each side, until golden brown.
Transfer the skillet with the chicken to the oven and cook for an additional 20 minutes or until the internal temperature of the chicken reaches 75°C (167°F).
Remove the chicken and potatoes from the oven. Let the chicken rest for a few minutes before slicing.
Serve the sliced chicken breast with crispy roasted potatoes on the side. Garnish with fresh parsley if desired.
Calories per Serving: 480
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