Spiced Roast Chicken Breasts and Potatoes: Easy Dinner Recipes

roast chicken and potatoes recipeWhile I frequently espouse the virtues of cooking from scratch, I do realize many people do not have a ton of time to put into prepping dinner, and need easy dinner recipes.  This recipe for roast chicken breasts and potatoes does take a bit of time in the oven, but prep work is easy.  It basically amounts to cutting potatoes, whisking together a few marinate ingredients and coating the chicken and potatoes with it.  Zap a steamer bag of veggies to serve along with it, and dinner will be on the table in an hour, with some time in between to get a few other things done… or even relax 😉

roasting chicken and potatoes

Chicken breasts and potatoes, coated & ready to cover with foil for baking. This is a half portion of the recipe below, since it was just my daughter and I.

Roast Chicken Breasts and Potatoes Recipe
Recipe type: entree, chicken, easy
Prep time: 
Cook time: 
Total time: 
Roast chicken breasts and potatoes is an easy dinner recipe, that will satisfy the whole family.
  • 4 large chicken breasts (bone-in, skin on)
  • 6-8 med size potatoes (Yukon Gold or red-skinned are best)
  • 1 tsp Kosher salt
  • 1 tsp cumin
  • 1 tsp dry thyme
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 clove of garlic (crushed minced)
  • 2 tbs. olive oil
  • 2 tbs. rice wine vinegar
  1. Preheat oven to 425 degrees.
  2. Dice the potatoes and put in large mixing bowl.
  3. Whisk together the salt, spices, garlic, oil and vinegar.
  4. Pour most of mixture over the potatoes, and mix to coat them.
  5. Scoop out the potatoes and place in large baking dish or roast pan.
  6. Add the rest of the spice sauce to mixing bowl, then put in chicken breasts, and coat them well.
  7. Put the breasts on top of the potatoes bone side down. Cover dish snugly with foil, and bake for 30 minutes.
  8. Uncover and bake for 8-10 minutes to brown chicken. Reserve the foil.
  9. Remove the chicken so it doesn't dry out. Put on the foil and wrap loosely (It will be warm and perfectly rested when the potatoes are done).
  10. Stir the potatoes, then put them back in the oven, raise temp to 450, and bake for 8-10 more minutes.
  11. Serve with vegetable of choice.
*I kept the spice blend for this recipe relatively mild, but a bit of cayenne would be a great addition, if your family can take the heat. *Reduce bake time for smaller chicken breasts.

roast chicken and potatoes


  1. says

    Easy enough and I know for a fact that everyone in my house would like it (and that’s sadly not easy)!

  2. says

    That looks so good! I love that you can just throw the chicken and potatoes in there together and cook them all at once!

  3. says

    Easy recipes are pretty much my saving grace. I don’t have time during the week to prepare fancy schmancy dinners, so anything I can whip up quickly and easily is ok in my book.

  4. Sarah says

    How would you adjust the cooking for boneless, skinless breasts?

    • Robin says

      I would bake the potatoes alone for the first 15-20 minutes, since boneless skinless chicken will take about 1/3 less time to cook. You will also get fewer juices dripping into potatoes, which is part of the flavoring, so you might want to add a little chicken base or few tbs. of stock to them.

  5. Jodie says

    If you use 6 smaller breast how much time would you recommend cooking them for?

    • Robin Gagnon says

      If you have a meat thermometer handy check for an internal temp of 160. I would think knocking about 8 minutes off the first bake time and leaving the second as is would be about right. It will also depend on how tightly you pack them in.

  6. Megan Colette says

    I made this pretty much exactly following the recipe except I used Red Wine Vinegar (I had red wine vinegar and rice vinegar in my pantry but no rice wine vinegar) and I added an extra Tbsp. of it (the vinegar). Ohh and I could only find 2 breasts at the store so I added some thighs for the kids. But my chicken turned out tender and juicy, it tasted perfect. The potatoes were a little too flavorful but were cooked to perfection maybe I will omit the added tbsp of vinegar and they would be better tasting potatoes!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>