This herb chicken and roasted potato pepper plate is hands down one of my go-to weeknight dinners that actually feels fancy enough for company.
The beauty of this dish is how simple it is to throw together, yet it looks and tastes like you spent hours in the kitchen.
Juicy, herb-crusted chicken paired with golden roasted potatoes and caramelized peppers and onions is the kind of plate that gets cleaned in record time.
I love that everything cooks on one sheet, which means minimal cleanup and maximum flavor.
Why You Will Love This Herb Chicken & Roasted Potato Pepper Plate
Ingredients
- 2 chicken breast fillets
- 300g baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Step 1: Mix Your Herb Seasoning Blend
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
I like to combine all the dried herbs and spices in a small bowl first, which ensures the seasoning distributes evenly on the chicken. This method prevents clumping and gives you that gorgeous herby crust you see in the photo.
Step 2: Prepare Your Vegetables
- 300g baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
I find that cutting the potatoes in half helps them cook faster and get those golden, crispy edges we all love. Slice your peppers and onion into roughly 1/2-inch thick pieces so they cook at the same rate as the chicken.
Step 3: Season and Sear the Chicken
- 2 chicken breast fillets
- 1 tbsp olive oil
- Herb seasoning blend (from Step 1)
I pat the chicken dry with paper towels, then generously coat both sides with the herb mixture. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown.
You’re not cooking the chicken through at this stage, just getting that flavorful crust. Trust me, this extra step makes all the difference.
Step 4: Add Vegetables to the Pan
- Seared chicken (from Step 3)
- All prepared vegetables (from Step 2)
- 1 tbsp olive oil
- Salt and pepper to taste
Once the chicken is seared, push it to the side of the skillet and add all your vegetables. Toss them with the remaining tablespoon of olive oil and season with a pinch of salt and pepper.
Step 5: Roast Everything Together
- Pan with chicken and vegetables (from Step 4)
Transfer the skillet to a preheated 400°F (200°C) oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
I tend to check after 20 minutes just to be safe, since oven temperatures can vary. The potatoes should be golden and crispy on the outside while remaining fluffy on the inside.
Step 6: Rest and Serve
Remove the skillet from the oven and let everything rest for 5 minutes. This allows the chicken to retain its juices, keeping it incredibly moist and tender.
Slice the chicken and serve it alongside the roasted vegetables. The herb coating stays vibrant and aromatic, making this dish look as good as it tastes.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The chicken stays moist and the vegetables remain flavorful.
Freeze: You can freeze this dish for up to 2 months in a freezer-safe container. Let it thaw overnight in the fridge before reheating.
Reheat: Warm leftovers in a 350°F (175°C) oven for 10-12 minutes until heated through, or reheat in the microwave for 2-3 minutes, stirring halfway through.
What to Serve With This Herb Chicken & Roasted Potato Pepper Plate
- A crisp green salad with lemon vinaigrette to balance the richness of the herbs and olive oil.
- Crusty bread or garlic bread for soaking up all the delicious pan juices.
- Steamed broccoli or roasted green beans for extra vegetables and color.
- A dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the herb flavors.
Estimated Nutrition
- Calories: 385
- Protein: 38g
- Fat: 12g
- Carbohydrates: 32g
(Estimated per serving, without optional ingredients)
Herb Chicken & Roasted Potato Pepper Plate
Ingredients
Method
- Combine all dried herbs and spices (garlic powder, onion powder, dried thyme, dried oregano, paprika, salt, and black pepper) in a small bowl. This ensures even distribution and prevents clumping.
- Halve the baby potatoes and slice the red and yellow bell peppers into 1/2-inch thick pieces. Slice the small onion into similar-sized pieces so everything cooks evenly.
- Pat the chicken breasts dry with paper towels. Coat both sides generously with the herb seasoning blend. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown.
- Push the seared chicken to the side of the skillet. Add all prepared vegetables and toss with the remaining 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
- Transfer the skillet to a preheated 400°F (200°C) oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Remove the skillet from the oven and let everything rest for 5 minutes. Slice the chicken and serve alongside the roasted vegetables.
