Ingredients
Equipment
Method
- Preheat your oven to 400F. Wash the potatoes, then slice them into strips or quarter them. If you use a medium potato, slice it in half, then slice each half into 3 or 4 strips.
- Add the potatoes and chicken to a large ziplock bag or large bowl.
- Prepare the sauce by melting the butter over low heat in a small sauce pan. Add the olive oil, lemon juice, Worcestershire sauce, minced garlic, and the rest of the spices and seasonings. Stir to combine. Raise the heat to medium-high and bring just to a boil. Remove from heat and let the sauce cool for about 5 to 10 minutes.
- Carefully add the sauce to the chicken and potato mixture. Toss to thoroughly coat the chicken and potatoes.
- Remove the chicken and potatoes from the bag or bowl and place them on a rimmed baking sheet. Drizzle any remaining seasoning mixture over the chicken and potatoes. Bake for 15 minutes. Toss or turn the potatoes to ensure even cooking. Bake for another 5 to 10 minutes or until the chicken is no longer pink and the potatoes are tender. The chicken must reach 165 degrees F before you remove it from the oven. Do not overcook the chicken, or it will become dry. Thicker chicken breasts will need slightly more time than thin ones.
Nutrition
Notes
Marinating is not required for this recipe because the chicken cooks up juicy and flavorful. You can mix everything up in the morning and bake it when you get home later. Refrigerating the mixture all day will cause the butter to harden, making the sauce look thick. When you bake it, the sauce will melt over the chicken and potatoes.
Store leftovers in the refrigerator for up to 3 days.