By Lyndsey Schaefer
Preheat your oven to 400°F (200°C).
Peel the potatoes and cut them into 1-inch cubes. Slice the onion and bell peppers into strips.
In a large bowl, combine potatoes, onion, bell peppers, 3 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Mix well to coat evenly.
Spread the potato mixture on a baking sheet lined with parchment paper. Place in the oven and roast for 35 minutes, turning halfway through.
Meanwhile, mince the garlic cloves. In a small bowl, mix the minced garlic, remaining olive oil, dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the chicken breasts with the garlic marinade, ensuring they are evenly coated.
In a large skillet over medium-high heat, add a tablespoon of olive oil. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
Once the vegetables have roasted for 35 minutes, push them to one side of the baking sheet. Place the seared chicken breasts on the other side and return to the oven to cook for an additional 10-15 minutes or until the chicken is cooked through and the juices run clear.
Remove from oven and let rest for a few minutes before serving.
Serve the garlic chicken with roasted potatoes and peppers on a platter.
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This Main Course Dinner Chicken recipe is ready in 50 minutes and features Chicken breast, Garlic, Potatoes and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Peel the potatoes and cut them into 1-inch cubes. Slice the onion and bell peppers into strips.
In a large bowl, combine potatoes, onion, bell peppers, 3 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Mix well to coat evenly.
Spread the potato mixture on a baking sheet lined with parchment paper. Place in the oven and roast for 35 minutes, turning halfway through.
Meanwhile, mince the garlic cloves. In a small bowl, mix the minced garlic, remaining olive oil, dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the chicken breasts with the garlic marinade, ensuring they are evenly coated.
In a large skillet over medium-high heat, add a tablespoon of olive oil. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
Once the vegetables have roasted for 35 minutes, push them to one side of the baking sheet. Place the seared chicken breasts on the other side and return to the oven to cook for an additional 10-15 minutes or until the chicken is cooked through and the juices run clear.
Remove from oven and let rest for a few minutes before serving.
Serve the garlic chicken with roasted potatoes and peppers on a platter.
Calories per Serving: 450
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