Name: Roasted Chicken Breast with Baby Potatoes and Caramelized Onion Herb Gravy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts; 1 lb baby potatoes, halved; 2 tbsp olive oil; Salt and pepper to taste; 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp paprika; For the Caramelized Onion Herb Gravy:; 2 tbsp butter; 2 large yellow onions, thinly sliced; 1 tsp sugar (optional, for quicker caramelization); 2 cloves garlic, minced; 1 tbsp all-purpose flour; 1 cup chicken broth; 1 tsp Worcestershire sauce; 1/2 tsp dried sage; Salt and pepper to taste; Fresh parsley, for garnish (optional)

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This elegant yet rustic dish features juicy, oven-roasted chicken breasts served with tender baby potatoes and a rich caramelized onion herb gravy. Infused with rosemary and thyme, the savory sauce ties everything together in a satisfying, well-balanced meal that’s perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

Juicy, flavorful chicken breasts roasted to perfection
Caramelized onions add a deep, sweet-savory flavor to the herb gravy
Baby potatoes roast alongside for a convenient one-pan meal
Classic, comforting flavors with a refined presentation
Easy enough for casual meals, yet impressive enough for guests

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skin-on chicken breasts
Baby potatoes, halved
Yellow onions, thinly sliced
Garlic, minced
Olive oil or unsalted butter
Fresh rosemary and thyme
Chicken broth
All-purpose flour (for thickening the gravy)
Salt and freshly ground black pepper
Optional: white wine or balsamic vinegar for deglazing

Directions

Preheat oven to 200°C (400°F).
In a baking dish or ovenproof skillet, toss baby potatoes with olive oil, salt, pepper, and a few sprigs of rosemary and thyme. Spread evenly.
Season the chicken breasts with salt and pepper on both sides. Place skin-side up over the potatoes.
Roast for 30–35 minutes, or until the chicken is cooked through (internal temperature of 74°C / 165°F) and the potatoes are golden and tender.
Meanwhile, prepare the caramelized onion gravy. In a saucepan over medium heat, melt butter or heat olive oil. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, for 15–20 minutes until deeply golden and caramelized.
Stir in minced garlic and cook for another minute.
Add a tablespoon of flour and stir for 1–2 minutes to form a roux. Gradually whisk in chicken broth (and optional wine or balsamic) until smooth.
Add chopped herbs and simmer for 5–7 minutes, or until the gravy is thickened to your liking. Season with salt and pepper.
Remove chicken and potatoes from the oven and let rest for a few minutes.
Plate the roasted chicken breasts and spoon the baby potatoes alongside. Generously ladle the herb gravy over the top and serve hot.

Servings and timing

Serves: 4
Total time: 50–55 minutes (15 minutes prep, 35–40 minutes cooking)

Variations

Add root vegetables like carrots or parsnips to the roasting pan
Use bone-in, skin-on chicken thighs instead of breasts for richer flavor
Add a splash of cream to the gravy for a creamier finish
Replace chicken with turkey cutlets for a seasonal twist
Use red potatoes or fingerling potatoes for added color and texture

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in a covered baking dish in a 180°C (350°F) oven for 15 minutes, or microwave on medium power until heated through
Gravy may thicken after refrigeration—add a splash of broth or water to loosen while reheating
Not ideal for freezing, as the gravy and potatoes may lose texture

FAQs

How do I prevent chicken breasts from drying out?

Roasting at high heat and using skin-on chicken helps retain moisture. Avoid overcooking by using a meat thermometer.

Can I make this dish ahead of time?

You can roast the chicken and potatoes in advance and reheat before serving. Make the gravy fresh for best texture and flavor.

Is the skin necessary on the chicken?

The skin adds flavor and protects the meat, but it can be removed before serving if desired.

Can I make the gravy gluten-free?

Yes, substitute the flour with cornstarch or a gluten-free flour blend.

What wine works best for deglazing the gravy?

A dry white wine like Sauvignon Blanc or a splash of dry vermouth works well. For a richer taste, try balsamic vinegar.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount. Dried rosemary and thyme are strong, so use sparingly.

Should I peel the baby potatoes?

No, their thin skins add texture and nutrients. Just scrub them clean before roasting.

Can I use this recipe with a whole chicken?

You can adapt it by adjusting the roasting time based on the size of the chicken and cutting it into parts before serving.

What can I serve with this dish?

A green salad, sautéed green beans, or steamed broccoli all complement the richness of the chicken and gravy.

How do I know when the gravy is thick enough?

The gravy should coat the back of a spoon. Simmer it gently and stir constantly for best results.

Conclusion

Roasted Chicken Breast with Baby Potatoes and Caramelized Onion Herb Gravy is a timeless, comforting dish that elevates simple ingredients into something truly special. The combination of golden chicken, tender potatoes, and rich herb-infused gravy creates a meal that’s as satisfying as it is elegant. Perfect for a weeknight dinner or a cozy gathering, it’s a dish you’ll want to return to time and again.

Roasted Chicken Breast with Baby Potatoes and Caramelized Onion Herb Gravy

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Juicy roasted chicken breasts paired with crispy baby potatoes and smothered in a rich caramelized onion herb gravy. A classic, comforting meal that brings together savory, herby flavors in every bite.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Halal

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss baby potatoes with 1 tbsp olive oil, salt, pepper, half the thyme and rosemary. Spread on one side of the baking sheet.
Rub chicken breasts with remaining olive oil, paprika, thyme, rosemary, salt, and pepper. Place on the other side of the baking sheet.
Roast for 25-30 minutes, or until chicken is cooked through (internal temp 165°F) and potatoes are golden and tender. Let chicken rest 5 minutes before slicing.
While roasting, prepare the gravy. In a skillet over medium heat, melt butter and add sliced onions. Cook, stirring occasionally, for 15-20 minutes until deep golden brown (add sugar if desired to speed up).
Add garlic and cook 1 more minute. Stir in flour and cook for 1 minute more to form a roux.
Gradually whisk in chicken broth, Worcestershire sauce, sage, salt, and pepper. Simmer for 5-7 minutes until thickened.
Slice the rested chicken breasts and serve with roasted potatoes and a generous spoonful of onion herb gravy. Garnish with parsley if desired.