Go Back
–+ servings
Print Recipe
No ratings yet

Herb and Garlic Baked Chicken with Crispy Potatoes and Lemon Herb Labneh

This juicy oven baked Herb and Garlic Chicken is made with simple ingredients yet packed with flavor and served with crispy potatoes and a bright lemon herb labneh for dipping.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Keyword: Easy recipe, High Protein, Oven baked
Servings: 4 servings
Calories: 549kcal
Author: Jenna

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
US Customary - Metric

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

Note 1: My favorite way to serve the chicken is with crispy potatoes because they go so well with the lemon herb labneh, but you can also use any vegetables you have on hand and roast them with the chicken. Any vegetable dipped in labneh is absolutely delicious, so use what you like or have in the fridge.
Note 2: You can use store-bought labneh in this recipe, but making your own is so much more cost effective and extremely easy.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving: 637 cals/74g protein/45g carbs/16g fat

Nutrition

Serving: 1 serving | Calories: 549kcal | Carbohydrates: 45g | Protein: 60g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 2935mg | Potassium: 1915mg | Fiber: 4g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 17mg | Calcium: 134mg | Iron: 3mg