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Roast Chicken with Potatoes and Arugula


Straight from the oven, new potatoes are tossed with arugula in a lemony side salad for moist chicken. Pretty impressive for five minutes of prep!

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, May 2007


  • 1 tablespoon butter, room temperature
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon grated lemon zest, plus 1 to 2 teaspoons fresh lemon juice
  • 4 new potatoes, scrubbed, halved (quartered if large)
  • 1 bone-in, skin-on chicken breast half (10 to 12 ounces)
  • Coarse salt and ground pepper
  • 1/2 bunch arugula (about 4 ounces), stemmed and coarsely torn


  1. Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees.

  2. Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.

Cook's Notes

The chicken and potatoes roast together on a baking sheet, making cleanup a breeze. Line the sheet with aluminum foil beforehand, and it will be even easier.

Reviews Add a comment

  • mollificent
    7 DEC, 2009
    I cooked this for my mom tonight and she was BLOWN AWAY. She literally could not stop talking about how delicious it was, and couldn't believe how little time and effort it took to make. Win!!
  • Kanthi
    15 FEB, 2009
    would like to cook this dish but, what is arugula?
  • Derailedlisa
    2 NOV, 2008
    So simple yet tastes like you spent hours preparing this meal. I used Arugula for the first time in this recipe, the arugula shrunk down and inhaled the chicken broth, lemon and spices. What a treat and the best part is this recipe is for 1!