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Herb and garlic chicken with roast potatoes and sautéed mushrooms

🍗 Herb and Garlic Chicken with Roast Potatoes and Sautéed Mushrooms – A Classic Comfort Dinner

This Herb and Garlic Chicken with Roast Potatoes and Sautéed Mushrooms is a timeless, satisfying meal made with juicy, herb-seasoned chicken, crispy oven-roasted potatoes, and buttery mushrooms. Simple ingredients, big flavor—perfect for a weeknight dinner or cozy weekend meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Dish
Cuisine: American, European-inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • Herb & Garlic Chicken
  • 4 boneless skinless chicken breasts
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp rosemary
  • Salt and black pepper to taste
  • Roast Potatoes
  • 1½ lbs baby potatoes halved
  • 2 tbsp olive oil
  • ½ tsp paprika
  • Salt and black pepper to taste
  • SautĂ©ed Mushrooms
  • 8 oz mushrooms sliced
  • 1 tbsp butter
  • 1 clove garlic minced
  • Salt and black pepper to taste
  • Optional garnish: fresh parsley or thyme

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowl
  • Tongs or spatula

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until golden and crispy.
  3. Meanwhile, mix olive oil, garlic, oregano, thyme, rosemary, salt, and pepper. Rub mixture over chicken.
  4. Heat a skillet over medium heat and cook chicken 5–6 minutes per side, until golden and cooked through. Remove and rest.
  5. In the same skillet, melt butter and sauté mushrooms with garlic for 5–7 minutes, until tender and lightly browned.
  6. Serve chicken alongside roast potatoes and mushrooms. Garnish if desired.

Notes

Pound chicken slightly for even cooking.
Use Yukon Gold or red potatoes for best texture.
Add a splash of white wine to mushrooms for extra depth.
Leftovers keep well refrigerated for up to 3 days.