Ingredients:

  • 4 (7 oz) boneless, skinless chicken breasts
  • 1 tsp (6g) fine sea salt
  • 0.5 tsp (2g) freshly cracked black pepper
  • 3 tbsp (42g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tsp (2g) smoked paprika
  • 1 tsp (1g) dried oregano
  • 1 lb (450g) baby Yukon Gold potatoes, halved

Instructions:

  1. Preheat oven to 425°F (220°C). Pat chicken breasts completely dry with paper towels. Pound the thickest parts of the breast to ensure uniform thickness for even cooking.
  2. In a small bowl, whisk together melted butter, minced garlic, smoked paprika, and dried oregano. Place chicken and halved potatoes on a parchment-lined rimmed baking sheet. Rub the garlic butter mixture thoroughly over both sides of the chicken and toss potatoes in the remaining mixture.
  3. Roast in the center rack of the oven for 15–20 minutes. Use an instant-read thermometer to check for an internal temperature of 160°F (71°C).
  4. Remove the chicken from the oven and transfer to a plate. Tent loosely with foil and allow to rest for 5-10 minutes; the carryover heat will bring the internal temperature to the USDA recommended 165°F (74°C) while redistributing juices.