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Juicy, garlicky oven baked chicken, crispy potatoes and tangy, herby labneh are a perfect match. It’s a really simple meal to put together and great for meal prep because it’s easy to make in advance and reheat. You can make a big batch to have a few dinners on hand for the week.
I use chicken breasts for this recipe, but you can use any chicken pieces of your choice such as thighs, drumsticks or chicken quarters. My favorite side for this dish are the crispy oven baked potatoes you’ll find in the recipe card below because they’re SO good dipped in the herby labneh, but you can really use any vegetables you have on hand here.
If you’re using sturdy vegetables like carrots, Brussels sprouts or broccoli, you can just toss them in a little olive oil and your favorite spices then bake them on the same sheet pan as the chicken for an even simpler meal with less clean up.
Serve the chicken and potatoes with a 2 minute lemon dill labneh. It’s the perfect bright and fresh dip for this dinner. You can use store-bought labneh but I highly recommend making your own because it’s so much more cost effective and only 2 ingredients.
Top everything with a little feta cheese and some more fresh dill (or parsley!) and you have an easy chicken dinner that will definitely be staying in your recipe rotation.
Herb and Garlic Baked Chicken with Crispy Potatoes and Lemon Herb Labneh
Equipment
Ingredients
Herb and Garlic Baked Chicken
- 4 chicken breasts (or other chicken pieces; about 2 lbs)
- 2 tbsp olive oil or avocado oil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp freshly cracked black pepper
- 1 tsp salt
- 4 cloves garlic, crushed
Crispy Roasted Potatoes
- 2 lbs russet potatoes, peeled and chopped (see Note 1)
- 1 tbsp salt
- 1 tsp baking soda
- Avocado oil spray or 1 tbsp avocado oil
Lemon Herb Labneh
- 1 ¼ cups labneh (see Note 2)
- 1 tsp lemon zest
- 1 tbsp fresh dill, finely chopped (parlsey works too)
For Serving
- Fresh dill, finely chopped (parlsey works too)
- Feta cheese, crumbled
Instructions
For the Herb and Garlic Baked Chicken
- Preheat oven to 375℉ and line a large baking sheet with parchment paper
- In a small bowl, mix together the oil spices and garlic; brush all over the chicken and transfer to the prepared baking sheet then place in the oven
For the Crispy Roasted Potatoes
- While the chicken is starting to cook, rinse the potatoes then add to a pot with the baking soda and salt and cover with water (make sure the pot is large enough because it will bubble as it boils because of the baking soda)
- Bring to a boil and cook for 6-8 minutes until just fork tender
- Drain potatoes and transfer to a baking sheet; let sit for 5 minutes so steam evaporates and the potatoes dry
- Spray with a generous spray of avocado oil spray and toss
- Add to the oven with the chicken and bake for 30-35 minutes until potatoes are crispy and chicken is cooked to an internal temperature of at least 164℉
- Let the chicken rest for 10 minutes then slice
For the Lemon Herb Labneh
- In a medium bowl, mix together the labneh, lemon zest and dill until combined
- To serve, spread the labneh on one side of the plate
- Place the chicken in the center and the potatoes on one side, then top with more fresh dill and feta cheese
Notes
Nutrition
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