last updated on May 2, 2024
This crispy potato and roast chicken bowl is so flavorful. It’s filling, vibrant, and will make your body fill good! It’s topped with a basil lemon dressing that you’ll want to double and put on everything.
If you are a meal prepping queen (or king), this recipe is perfect. You can prep all the elements beforehand and toss everything together just before serving! Plus the tomato salad just gets better the longer it marinates so it’s really a win win.
ingredients needed for this bowl
roasted chicken
- 1 lb chicken breasts
- 1/4 cup chicken broth
- 1/4 cup olive oil
- juice of one lemon
- 4 cloves of garlic
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp herbs de province (or italian seasoning)
- 1/2 tsp salt
parmesan potatoes
- 1/2 lb baby gold potatoes
- 1 tbsp olive oil
- 1/2 tsp of the following: garlic powder, onion powder, salt, herbs de province
- 1/4 cup parmesan cheese
other
- 2 cups arugula
tomato salad
- 1 cup cherry tomatoes
- 1 small shallot
- 1 tbsp capers
- 1 tbsp fresh dill
- 2 tbsp olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp honey
- pinch of salt
basil lemon dressing
- 1/4 cup parmesan cheese
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 clove of garlic
- 1/2 tsp salt
- 1 cup fresh basil
- 1/2 cup olive oil
other recipes you will love
crispy potato and chicken bowl
ingredients
roasted chicken
- 1 lb chicken breasts
- 1/4 cup chicken broth
- 1/4 cup olive oil
- juice of one lemon
- 4 cloves of garlic
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp herbs de province or italian seasoning
- 1/2 tsp salt
parmesan potatoes
- 1/2 lb baby gold potatoes
- 1 tbsp olive oil
- 1/2 tsp of the following: garlic powder onion powder, salt, herbs de province
- 1/4 cup parmesan cheese
tomato salad
- 1 cup cherry tomatoes
- 1 small shallot
- 1 tbsp capers
- 1 tbsp fresh dill
- 2 tbsp olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp honey
- pinch of salt
basil lemon dressing
- 1/4 cup parmesan cheese
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 clove of garlic
- 1/2 tsp salt
- 1 cup fresh basil
- 1/2 cup olive oil
other
- 2 cups arugula
instructions
- Preheat the oven to 400F. Set a large pot of water on the stove over high heat to warm up. Then begin by marinating the chicken: add the chicken broth, olive oil, lemon juice, garlic, brown sugar, paprika, onion powder, herbs de province, and salt to a bowl. Whisk until combined. Add the chicken breasts and stir to coat. Set aside.
- Wash and slice the potatoes into slices 1/4" thick. Add them to the large pot of water, that should now be boiling. Let them boil for 10 minutes, until fork tender. Drain and transfer to a baking sheet. Add the olive oil, garlic powder, onion powder, salt, and herbs de province. Toss until evenly coated.
- Transfer the potatoes to the oven and cook for 10 minutes. After the 10 minutes, remove from the oven, flip the potatoes, and add the parmesan cheese. Add back to the oven for 5-10 minutes until the potatoes are brown and crispy.
- While the potatoes cook, make the tomato salad. Slice the cherry tomatoes in half and transfer to a bowl. Thinly slice the shallot and add them to a bowl of ice water for a couple minutes (this takes the edge off the strong onion taste). Add the capers and fresh dill to the bowl of tomatoes. Add the olive oil, white balsamic vinegar, honey, and salt. Stir to combine. Remove the shallots from the ice water and into the bowl of tomatoes. Stir to combine and set aside.
- Now back to the chicken. Heat up a cast iron pan (or any large oven safe pan) over high heat with 1 tbsp of olive oil. Remove the chicken breast from the marinade (leaving the marinade in the bowl) and transfer the chicken to the hot pan. Let the chicken cook for 1-2 minutes on each side. Once the chicken is browned on both sides, pour the remaining marinade over the chicken and transfer to the oven. Let the chicken cook for 5-10 minutes, depending on the thickness of your chicken, until the internal temp hits 165 F. Let the chicken rest for 5 minutes then slice.
- While the chicken is in the oven, make the dressing. Add all the ingredients for the basil lemon dressing to a food processor or blender: parmesan cheese, lemon juice, honey, garlic, salt, fresh basil, and olive oil. Blend until smooth and combined.
- To assemble, divide the arugula, crispy potatoes, chicken, and tomato salad between the bowls. Top with plenty of basil lemon dressing and enjoy!!
Notes
Keep any leftovers in an airtight container in the fridge. It is best if you can store everything separately — ie the chicken in it’s own container, the tomato salad in it’s own container, etc.
This was SO delicious. The dressing pairs delightfully with the tomato salad – I made extra dressing because it’s too good. What a lovely meal. Thank you, and looking forward to the next one!
yay this makes me so happy!!! and good call on making extra dressing — it’s good on everythingggg
I just made this for dinner. Didnt have capers, used dried thyme instead. Didn’t have white balsamic, used rice vinegar instead. It was still delicious! Thank you for the recipe!
amazing! smart swaps, and i’m so glad you enjoyed this one!
very delicious! I was looking for something to turn a boring “chicken and something” dish into something different and tasty and this is just what I was looking for. My husband asked me to make this a regular on the dinner calendar! thanks so much, would have never thought of this combo! It did make a lot of dirty dishes but maybe I can be more efficient next time around 🙂
yay so glad you loved this one!! it definitely isn’t a “one bowl” recipe but is so worth it. honored it will be on the regular dinner rotation!
I just made this for dinner and am so glad I made leftovers to have for lunch tomorrow. It is SO good! I skipped the potatoes because I was out and didn’t make the tomato salad as I can’t have tomatoes so I just did a big bed of greens and it was *chefs kiss* only downside is that I’d like some nutritional information but with a meal this good I don’t care
YAY so glad you loved this one!!
Absolutely beautiful meal. We didn’t have balsamic dressing in salad due to allergies but used the pesto instead and everyone loved it. Unfortunately no leftovers because they ate it all
so glad everyone enjoyed this one!!
Is it okay to leave out the sugar? Will it drastically change the taste and/or is there a good substitute for it?
hi! fine to just leave it out! the sugar just adds a bit of sweetness, but it will be fine without.
This sounds amazing. Have your roasted everything in the oven at the same time -a one pan meal?
hi! i never have for this specific recipe, but i’m sure it would work just fine! just make sure the chicken hits 165 internally and you’re good to go!