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Above view of herb roasted chicken and potatoes on a white plate.
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herb roasted chicken and potatoes

A delicious oven baked herb roasted chicken and potatoes dish, seasoned with simple fresh herbs and lemons!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Chicken
Servings: 2 servings
Author: Ellen


  • 6 chicken tenders
  • 4 medium yellow potatoes (scrubbed, chopped into 8 to 10 pieces each)
  • 1 lemon (sliced thin)
  • 1 cup chicken broth
  • 1 TBS minced dried sage (or 2 fresh sage leaves - minced)
  • 3 sprigs rosemary (minced)
  • 3 sprigs thyme (minced)
  • 3 garlic cloves (minced)
  • 1 TBS yellow mustard
  • 2 TBS olive oil
  • 1 tsp salt (or to taste)
  • 1/2 tsp pepper (or to taste)


  • Preheat oven to 325 degrees
  • Spray a 9 x 13 roasting pan with cooking spray
  • Lay the 6 chicken tenders in the roasting pan
  • Sprinkle the potatoes throughout the pan
  • Lay the lemon slices spread throughout the pan
  • Mix the herbs, garlic, and mustard into the chicken broth
  • Pour the chicken broth all over the chicken, potatoes, and lemon slices
  • Drizzle the olive oil everything
  • Sprinkle the salt and pepper over everything
  • Bake for 30 minutes
  • Raise oven temperature to 425 degrees
  • Roast for 15 to 30 minutes until potatoes are fork tender and chicken is 165 degrees internally
  • Serve, feel free to drizzle more herb sauce over the chicken and potatoes on your plate