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Baked Chicken Breasts with Fingerling Potatoes


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Rate this recipe 3.9/5 (11 Votes)


  • 2 bone-in/skin-on chicken breasts
  • 1 lb fingerling potatoes
  • 1 tsp olive oil
  • 1 tsp Ruth Ann's Muskego Ave, divided
  • 1/2 tsp Turkish oregano, divided
  • 1 Tbsp Penzeys Air-Dried Shallots rehydrated in 2 Tbsp water for 15 minutes, divided


Servings 2
Preparation time 15mins
Cooking time 75mins


Step 1

Preheat oven to 350 deg. Toss the potatoes with the olive oil and half of the Muskego Ave, oregano, and shallots. Place in a cast iron or heavy duty, oven-safe dish. Top with the chicken and sprinkle with the remaining spices. Bake at 350 for 50 minutes. Raise the temperature to 375 for the final 10 minutes if you'd like the chicken to be more brown. Try to stir the potatoes around at least 1-2 times during baking.


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