Recipe: Yummy Roasted Red Potatoes and Chicken Breast

Roasted Red Potatoes and Chicken Breast. Add to potato mixture; mix lightly. Remove chicken from marinade; discard marinade. For a variation you can actually use any type of salad dressing you like, but I find the creamy type works best, as it has less oil.

This super easy sheet pan chicken breast recipe has a great Italian flair. Crusted with Parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour. Place potatoes, spinach and onion in a greased shallow roasting pan. You can cook Roasted Red Potatoes and Chicken Breast using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted Red Potatoes and Chicken Breast

1. Prepare 1 bag of small red potatoes.
2. Prepare of Boneless skinless chicken breast.
3. Prepare 1/2 box of tomato cherry (halved).
4. You need of Mushroom.
5. It's 100 gram of Arugula.
6. You need of Butter.
7. Prepare of Parmesan cheese.
8. You need of Wheat Flour as nedeed.
9. You need of Olive oil.
10. It's 5 cloves of garlic (grated).
11. You need To taste of chicken powder.
12. Prepare To taste of salt pepper.

Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Sprinkle a packet of zesty Italian dressing mix over the top. Drizzle a stick of melted butter over it. Jump to Recipe Print RecipeOne Pan Roasted Chicken and Potatoes - Quick and easy one pan dinner recipe with chicken coated in a sweet and savory honey mustard sauce and roasted alongside seasoned and incredibly flavorful potatoes and red onions.

Roasted Red Potatoes and Chicken Breast step by step

1. Marinade chicken with garlic,olive oil and chicken powder, set aside about 15 minutes.
2. Prepare for baking dish,Melt butter and wait untill cold down then mix potatoes with melt butter and salt pepper,place potatoes in the bake dish, and bake in the oven with 250 c untill tender..
3. While waiting for the potatoes,do the same thing for tomatoes and mushroom also arugula, mix them with melt butter and salt pepper.
4. Heat a pan, add butter,put chicken in the flour and fry untill golden.
5. Check potatoes, when it gets soft put tomatoes, then mushroom and chicken on the top of potatoes, and bake again about 15 minutes..
6. After 15 minutes put arugula and parmesan cheese on the top and bake again 1-2 minutes. And done...
7. Now it is ready to serve 😃🌲🥳.

In small bowl, mix rosemary, seasoned salt, garlic and oil. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. Transfer chicken to slow cooker; top with remaining soup mixture.