Creamy Herb Chicken with Roasted Potatoes

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: Fresh herbs for garnish, like parsley or basil
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon butter
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Note: For a smoother consistency, ensure the heavy cream is at room temperature before combining.
• 4 cups baby potatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Optional: Add a sprinkle of parmesan cheese over the potatoes before serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the olive oil, lemon juice, minced garlic, dried thyme, rosemary, oregano, salt, and pepper to make the herb chicken marinade. Add the chicken breasts and coat well. Let it marinate for at least 30 minutes for maximum flavor. If time allows, marinate overnight in the refrigerator for even more intense flavors.
3. Meanwhile, prepare the roasted potatoes by tossing them in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet. Make sure the potatoes are in a single layer to ensure even roasting.
4. Place the marinated chicken breasts on another baking sheet or oven-safe dish. For best results, leave space between each breast to allow for even cooking.
5. Bake both the chicken and potatoes in the preheated oven. Allow the chicken to cook for 20-25 minutes or until the internal temperature reaches 165°F (75°C), and the potatoes until they are golden brown, about 25-30 minutes. Rotate the baking sheets halfway through cooking to ensure even browning.
6. While the chicken and potatoes are baking, prepare the creamy chicken sauce. In a saucepan, melt the butter over medium heat, add the chicken broth, heavy cream, and Dijon mustard. Stir continuously until the sauce thickens, about 5-7 minutes. Add the fresh parsley and dill for a burst of herb flavor. If the sauce is too thick, thin it with a little more chicken broth.
7. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken tender. Pour the creamy sauce over the chicken, ensuring each piece is well-coated.
8. Serve the chicken alongside the roasted potatoes, garnishing with extra parsley if desired. For a touch of elegance, drizzle a little extra virgin olive oil over the finished dish before serving.