Good morning here me will give you a recipe herb roasted chicken and potatoes which is interesting The way preparing it is very very easy. You just need to be careful to get results from herb roasted chicken and potatoes which has aroma and taste that able evoke our tastes.

So that the result of herb roasted chicken and potatoes, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare herb roasted chicken and potatoes the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required for make

1. Take 6 medium potatoes
2. Take 4 chicken breasts
3. Take 4 slice of bacon
4. Prepare 1 medium onion
5. Prepare 1 medium bell pepper
6. Prepare 6 tbsp olive oil, extra virgin
7. Take 2 tbsp onion powder
8. Take 2 tbsp garlic powder
9. Prepare 2 tbsp paprika
10. Prepare 2 tbsp chopped parsley
11. Prepare 1 salt and pepper to taste

Uncover, toss the potatoes around and spoon some of the pan juices over the chicken. Serving Suggestions: Coat potatoes with ⅓ of the butter mixture. Place chicken pieces over the potatoes. Rub the rest of the butter mixture onto chicken.

How to make Herb Roasted Chicken and Potatoes:

1. Preheat oven to 400°F
2. In a large bowl combine 3 tbsp olive oil, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp parsley, and salt and pepper
3. Chop all potatoes and toss in mixture to coat.
4. Place potatoes in casserole dish and bake in oven for 40 min till tender tossing potatoes around every 15 min
5. Combine remaining olive oil and dry ingredients in bowl salt and pepper to taste.
6. Chop chicken, bacon, bell pepper, and onion into small portions and toss in mixture to coat
7. Once potatoes are tender pour chicken mixture over top of potatoes and continue to cook in oven at 450°F for 30 min.
8. Done and ready to serve!

Cut remaining lemon into wedges and arrange over potatoes and chicken. While the chicken and potatoes are roasting, prepare the herb sauce. Cover the chicken pieces really well with the small bowl of herb mixture, top and bottom, place in second non stick baking dish, single layer. Place the potatoes in a single layer on the baking sheet and toss with one tablespoon of olive oil. Remove the leaves from your sprigs of thyme and rosemary. (Hold each sprig at the top and gently slide your finger down it to remove leaves.) Chop the rosemary leaves so they're smaller. (Thyme leaves are already very small.) Place butter, salt, pepper, oregano, thyme and basil in a small bowl and mix together until smooth.

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