Ingredients for Baked Italian Herb Chicken
- 2 (6-ounce) boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- Garlic Powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 3 tablespoons butter
- 1 medium onion, cut into wedges
- 1 pound small red potatoes, quartered
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How to Make Baked Italian Herb Chicken
- Preheat oven to 450°F (232°C).
- Cut a large piece of heavy-duty aluminum foil (approximately 18x18 inches). Fold it in half, then open it back up to create a crease down the middle.
- Place 2 (6-ounce) boneless, skinless chicken breasts in the center of the foil.
- Add 1 pound small red potatoes, quartered, and 1 medium onion, cut into wedges, on top of the chicken breasts.
- Sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons butter, 1 tablespoon Italian seasoning, and an additional 1 tablespoon of butter evenly over the chicken and vegetables.
- Gently toss to coat all ingredients well.
- Add more salt and pepper to taste.
- Place 1 bay leaf on top.
- Fold the foil over to create a sealed packet. Crimp the edges tightly to prevent any steam from escaping.
- Place the foil packet on a baking sheet and bake for 30-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the foil packet rest for 5 minutes before opening carefully to allow the steam to release. The steam is very hot and can burn you.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
16g
Fat
43g
Carbs
18g
