Lemon Herb Chicken and Potatoes Sheet Pan Delight

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 3 tablespoons olive oil
• 2 pieces lemons (juice and zest of one, slices of the other)
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika
• to taste salt and pepper
• for garnish fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, paprika, salt, and pepper. Whisk together until well blended.
3. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Allow them to marinate for at least 15 minutes for the flavors to meld.
4. On a large sheet pan, arrange the halved baby potatoes. Drizzle with a little olive oil, and sprinkle with salt, pepper, and half of the remaining herb mixture. Toss to coat the potatoes evenly.
5. Make room in the center of the sheet pan and place the marinated chicken breasts. Pour the remaining marinade over the chicken and lay lemon slices on top of the chicken.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
7. Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley for an added touch.