Description
Juicy roasted chicken breasts paired with crispy baby potatoes and smothered in a rich caramelized onion herb gravy. A classic, comforting meal that brings together savory, herby flavors in every bite.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- For the Caramelized Onion Herb Gravy:
- 2 tbsp butter
- 2 large yellow onions, thinly sliced
- 1 tsp sugar (optional, for quicker caramelization)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- 1/2 tsp dried sage
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss baby potatoes with 1 tbsp olive oil, salt, pepper, half the thyme and rosemary. Spread on one side of the baking sheet.
- Rub chicken breasts with remaining olive oil, paprika, thyme, rosemary, salt, and pepper. Place on the other side of the baking sheet.
- Roast for 25-30 minutes, or until chicken is cooked through (internal temp 165°F) and potatoes are golden and tender. Let chicken rest 5 minutes before slicing.
- While roasting, prepare the gravy. In a skillet over medium heat, melt butter and add sliced onions. Cook, stirring occasionally, for 15-20 minutes until deep golden brown (add sugar if desired to speed up).
- Add garlic and cook 1 more minute. Stir in flour and cook for 1 minute more to form a roux.
- Gradually whisk in chicken broth, Worcestershire sauce, sage, salt, and pepper. Simmer for 5-7 minutes until thickened.
- Slice the rested chicken breasts and serve with roasted potatoes and a generous spoonful of onion herb gravy. Garnish with parsley if desired.
Notes
- You can marinate the chicken ahead for extra flavor.
- Use red or Yukon gold baby potatoes for best texture and flavor.
- The gravy can be made in advance and reheated gently before serving.
Nutrition
- Serving Size: 1 chicken breast with potatoes and gravy
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg