Who here wants a healthy easy dinner in 35 minutes and have an easy clean-up? I do! I hate being stuck in the kitchen cooking on my feet for long periods of time. First off, the oven makes the kitchen super hot, and sometimes unbearable. Especially in the summer time. That is the worst season of them all. Spring and Autumn are the perfect seasons to have a temperate kitchen. Winter? The only season where the oven is welcomed with open arms. The toasty heat is like being in a spa. You ever open the oven door, and the heat sends a wave to your face? Then you smile because it feels so delicious. In the Summer, not so delicious. Haha. Why does it have to be this way?! Ok, let’s start talking about how to make the easiest supper in under 35 minutes.
You ever have food in your pantry where you forgot you even had them? Or bought way too many products because you forgot you had that extra bottle or bag of potatoes? I’m so guilty! It’s so easy to go to the store and buy extra stuff you don’t need. This happened to me! I had a full bag of Idaho yellow potatoes that had been in my pantry for over a month. I knew I had to do something with them. I was brainstorming ideas, and looked up potato recipes on Pinterest. Who else goes to Pinterest for dinner ideas? Sometimes I will browse the food feed at night before going to sleep, and my stomach starts to growl. Then my mind starts to go to a very dark decadent delicious state, and I start thinking about marshmallows, chocolate, and peanut butter. Anybody else have this problem? After browsing many variations of potato recipes, I thought the easiest healthiest option would be to roast them. And roast some delicious chicken breasts while using up my potato stash. So that’s what I did. And this is the easiest dish you could possibly make. Especially with this roasting technique.
Let’s talk about the chicken. Chicken is so simple to cook and it doesn’t take much to make it delicious. With this recipe, I used thinly sliced breasts. You’re going to place the chicken on a foil-lined cookie sheet. Generously salt and pepper the chicken on both sides. Now the best part. Butter. Slice up some butter and place on top of the chicken. You will thank me. Butter has to be the best thing to add to chicken when roasting. Now set this aside, and grab the potatoes.
Before we start preparing the potatoes, pre-heat your oven to 450 degrees.
I had a 5 pound bag of Yellow Idaho potatoes. I used maybe half of that bag. I put all the spuds in a colander and headed to the sink. You will need to thoroughly rinse these taters because they came from the ground and they could have some loose dirt lingering on their skin. After rinsing, put them on a hand towel and start drying them. We are going to grab our cutting board and favorite knife to dice these babies up. Dice them, and throw them on the cookie sheet. Now grab an onion. Slice it, and add it to the diced potatoes. If you become weepy, it’s ok. Onions are notorious for making a good day bad. Onions are bullies, but delicious bullies. Anyways, we are going to grab salt, pepper, onion powder, and dried minced garlic. You could totally use garlic powder. Generously start to sprinkle all over the potatoes. After this, you will need a package of Italian Dressing mix. Open it, and sprinkle the seasoning all over the potatoes. Now we are going to grab the olive oil and start drizzling all over the seasoned diced potatoes. Ok, the fun part. Take off all your rings. And start using your hands to mix everything up and coat each potato with olive oil. (Don’t tell anyone, but I love to lick my hands after doing this. The seasonings and olive oil are a delicious combo. I know it’s weird. Back to the blog.) After mixing everything up, place your spud pan into your pre-heated oven and roast for 15 minutes.
After the 15 minutes is done, turn your oven down to 400 degrees. Now place your pre-seasoned chicken inside with your potatoes. Now roast for an additional 10 to 13 minutes. Take your chicken out after 13 minutes. If you leave it in any longer, it will be over-done. This happened to me. I also made my fire alarms go off, while my husband was taking an online class. Wife of the year here! This will also give the chicken time to rest. Keep your potatoes in the oven for an additional 10 minutes or until your desired tenderness. Once they are done, take them out. To elevate the flavor even more, chop up some dill and sprinkle all over the potatoes. Now you have perfectly cooked Roasted Potatoes and Roasted Chicken.
I bet you are asking…Where are the vegetables? You could totally make green beans or broccoli with this dish. To make it even easier, grab those microwaveable frozen bags of veggies. It’s so easy and quick to grab a bag and throw it in the microwave. You will literally have perfectly cooked vegetables in 5 to 6 minutes, depending on the veggie. I swear. Try it. That’s my go-to thing to do when I’m by myself and my husband is on work trips. So easy.
- 3 lbs. Yellow Idaho Potatoes
- 1 Yellow Onion
- 1 pkg. Italian Dressing Mix
- Italian Seasonings
- Onion Powder
- Minced Dried Garlic (or Garlic Powder)
- Olive Oil (Just enough to coat the potatoes)
- Dill (Chopped)
Preheat your oven to 450 degrees. Dice your potatoes, and place them on a foil-lined cookie sheet. (This makes for an easy clean-up.) Now slice your onion and add it to your potatoes. Season your potatoes with the 1 package of Italian dressing mix, salt, pepper, Italian seasonings, onion powder, and minced dried garlic. Now drizzle the olive oil over the seasoned potatoes. You only want to drizzle enough to coat the potatoes. Use your hands to mix everything up. Place in the oven for 15 minutes.
Once the 15 minutes is up, decrease the oven temperature to 400 degrees.
- 4 Thinly Sliced Chicken Breast
- 4 Tbsp. Butter
Season both sides of the chicken breast with salt and pepper. Place 1 tablespoon of butter on each breast. Place into the 400 degree oven and roast for 10 to 13 minutes or until the chicken reaches 165 degrees. Leave the potatoes in for an additional 10 minutes. After the potatoes are at your desired tenderness, sprinkle the chopped dill over the potatoes. This makes the potatoes delicious and pretty.
You just made the easiest supper in the history of suppers. You can’t go wrong with Roasted chicken and potatoes. Making a healthy well-balanced meal is not hard and the best part is not having to clean the pans. I promise foil makes your life so much better. And microwaveable veggies are seriously a game-changer. Perfectly cooked vegetables? Yes please!
Wine pairing: The perfect wine for this recipe is a nice Pinot Grigio. The dry crispness of this wine will compliment the chicken and will make the flavors scream with joy. If you want to keep this dish super budget friendly, grab the Woodbridge by Robert Mondavi brand of Pinot Grigio. This brand is so underrated. All of his wines are crazy good, and super cheap. Try some!
Let me know what you think! Use #WineyChef when you make this, and let me know how it turned out or @ me if you just wanna say Hi. You can find me on Instagram and Twitter. Search for Winey Chef. I’ll be there. And if you have any questions about any of these recipes, please let me know. I love hearing from you guys. I hope all of you are staying safe out there, and staying healthy. I know we are living in crazy times right now, but food can bring comfort in hard trying times. My hope is that all these recipes/posts bring peace and joy to all of you. I love all of you so much.
Grab your apron, and let’s cook! But first, wine.
Renee Morgan aka Winey Chef