Who doesn’t love a hearty, delicious meal that is also easy to prepare? It’s kind of every cook’s dream, right? And definitely every busy mom’s dream!
I actually enjoy cooking and baking, so I think it’s kind of fun and interesting to try recipes that have lots of time consuming steps. But in this season of life where I’m taking care of little children and all their demanding needs, simple, easy recipes are my go-to. Because in general right now, I find that if I don’t keep things simple and basic, they probably won’t happen at all. And even then, sometimes they still don’t!
Of course this whole simple and basic thing carries over into meal prep and recipes too. One of our priorities is to try eat the majority of our meals at home and for me to make those meals from scratch as much as possible, since it’s both healthier and less expensive. That’s where recipes like this Herb Roasted Chicken and Potatoes become a life saver!
This Herb Roasted Chicken and Potatoes really couldn’t get much easier. It takes just 10 minutes to prepare and after 1 ½ hrs of baking time, you are rewarded with a meal that will make your taste buds and your pocket book happy! Score!
Herb Roasted Chicken and Potatoes is also a favorite of mine for Sunday lunches. Because it takes so little time to prep, I can easily do it without feeling like it adds stress to the Sunday morning chaos that comes along with trying to get a family of little kids out the door. And thanks to the time bake option on my oven, it’s perfectly baked and ready to satisfy our hunger when we get back home!
Looking for a great place to get chicken inexpensively? Checkout Zaycon Fresh! They regularly have boneless, skinless chicken breasts for around $1.79/lb., sometimes less.
HERB ROASTED CHICKEN & POTATOES
5 boneless skinless chicken thighs or breasts
1 onion, chunked
4 large or 6 small potatoes, chunked*
1 sweet potato, chunked
6 tbsp. butter
4 garlic cloves, crushed
½ tsp. salt
½ tsp. black pepper
1 tsp. brown sugar
½ tsp. poultry seasoning
¼ tsp. red pepper**
1 tbsp. parsley (fresh or dried)
1. Place chicken and veggies in greased 9×13 baking dish.
2. Melt butter and add remaining ingredients to it. Pour over chicken and veggies.
3. Bake @ 350 for 1 ½ hrs.
* I love using red potatoes when possible and most times don’t bother to peel them either.
** If you don’t like spicy food, you’ll want to cut this back to 1/8 tsp.
There are affiliate links in this post – please read my full disclosure policy.