Roasted Chicken, Potatoes and Salad

Happy Friday!

I’m excited to share today’s recipe with you because it’s not often that I find a chicken recipe that is worthy of blogging about.  I’m super picky about the texture and taste of chicken.  If I get a gristly bit or it tastes too chicken-y then I don’t want it.  I basically turn into a 5 year old and say that I never want chicken again.  In reality it’s just a few days or weeks before I give chicken another chance, but I’m always worried about what will skeeze me out next with chicken.

Anyway, now that I’m seriously embarrassed, let’s actually talk about today’s recipe.  I used chicken breast tenders.  I think using this size (versus whole breast) reduces having texture issues.  Notice that I said reduces and not prevents.  Another thing that helps is spending a bit of time cutting stringy bits off of the breasts before you cook them.

A lot of people make grilled chicken to keep a meal light and healthy, but I find that boring.  It’s also usually too chicken-y because all you taste is… wait for it… chicken.  Shocker.  Please tell me that I’m not the only one with this weird thing.  I love the spices going on with this chicken recipe.  Although when I Initially saw the recipe I thought it was an odd combination of ingredients.  Paprika, balsamic vinegar, oregano, and lemon juice all together?  But magically, they all work well together and it tastes really good.  I love how the paprika gives the chicken a lovely color too.

I used a cooking thermometer to make sure that the chicken was cooked to a safe temperature.  I get paranoid about whether I’ve cooked chicken long enough and the thermometer takes all the guess work out (and helps me stay sane).  I  highly recommend getting one if you are nervous about cooking chicken.

This roasted chicken can work with so many side dishes, but I today I paired it with one of my favorite potato recipes and a Mediterranean salad.  Yummers.

Roasted Chicken, Potatoes, and Salad Recipe
(4 servings)


  • 1 pound chicken breast tenders
  • 1 tablespoon oil
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 recipe of crispy baked potato wedges
  • 1 recipe of Mediterranean salad


  1. Preheat the oven to 450 degrees F.
  2. In a big bowl, add the chicken, oil, lemon juice, balsamic vinegar, oregano, paprika, salt, and pepper and mix everything together to coat the chicken well.
  3. Place them on a cookie sheet and bake them in the preheated oven for about 13 minutes or until the chicken is fully cooked.
  4. Bake the crispy baked potato wedges (see the other recipe for more detailed instructions).
  5. Make the Mediterranean salad while the food is baking in the oven (see the other recipe for more detailed instructions).


Chicken recipe adapted from: Half Baked Harvest



Leave a Reply

Your email address will not be published. Required fields are marked *