Herb Roasted Chicken Bowl with Avocado & Potatoes
Description
This Herb Roasted Chicken Bowl with Avocado & Potatoes is a nourishing, flavor-packed meal that’s both comforting and fresh. Juicy chicken is roasted with aromatic herbs until golden and tender, paired with crispy herb-seasoned potatoes and creamy avocado slices. Finished with a light lemon-garlic drizzle, this bowl is perfect for lunch, dinner, or meal prep—balanced, wholesome, and deeply satisfying.
Time Breakdown
Prep Time: 15 minutes
Marinating Time (optional but recommended): 15–30 minutes
Cook Time: 35–40 minutes
Total Time: ~55–70 minutes
Servings
Serves 4 people
Ingredients
For the Herb Roasted Chicken
1½ lbs (700 g) boneless, skinless chicken breasts or thighs
3 tbsp olive oil
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
1 tsp dried oregano
1 tsp garlic powder
½ tsp paprika
Salt & black pepper, to taste
Zest of 1 lemon
For the Roasted Potatoes
1½ lbs (700 g) baby potatoes, halved
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried thyme or rosemary
Salt & pepper, to taste
For the Bowl Assembly
2 ripe avocados, sliced
2 cups cooked rice, quinoa, or couscous (optional but recommended)
Fresh parsley or cilantro, chopped (for garnish)
Optional Lemon Garlic Drizzle
3 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, finely grated
Pinch of salt
Instructions
Marinate the Chicken
In a bowl, mix olive oil, rosemary, thyme, oregano, garlic powder, paprika, lemon zest, salt, and pepper. Coat the chicken thoroughly. Let marinate for 15–30 minutes if time allows.
Prepare the Potatoes
Preheat oven to 400°F (200°C).
Toss potatoes with olive oil, garlic powder, herbs, salt, and pepper. Spread evenly on a baking tray.
Roast the Chicken & Potatoes
Place marinated chicken on a separate baking tray (or same tray if space allows).
Roast for 35–40 minutes, flipping the chicken halfway, until:
Chicken reaches 165°F / 74°C internal temperature
Potatoes are crispy and golden
Make the Drizzle (Optional)
Whisk olive oil, lemon juice, garlic, and salt until smooth.
Assemble the Bowls
Divide rice or grains (if using) into bowls. Top with sliced chicken, roasted potatoes, avocado, and fresh herbs. Drizzle lightly with lemon garlic sauce.
Serving Suggestions
Add a fried or soft-boiled egg for extra protein
Serve with a side salad or steamed greens
Pair with tzatziki, garlic yogurt, or hummus
Variations
Low-Carb: Skip grains and add more vegetables
Spicy: Add chili flakes or cayenne to the marinade
Vegan: Replace chicken with roasted chickpeas or tofu
Mediterranean: Add olives, feta cheese, and cucumbers
Questions & Answers
Q: Can I make this ahead of time
A: Yes! Store chicken and potatoes separately for up to 4 days. Add avocado fresh before serving.
Q: Can I use bone-in chicken
A: Absolutely. Increase cooking time by 10–15 minutes and ensure proper internal temperature.
Q: What’s the best potato type
A: Baby potatoes, Yukon gold, or red potatoes work best for crispiness.
Q: Can I cook this in an air fryer
A: Yes. Air-fry chicken at 380°F (193°C) for 16–18 minutes and potatoes for 14–16 minutes, shaking halfway.
Q: How do I keep chicken juicy
A: Don’t overcook and let it rest 5 minutes before slicing.
If you’d like, I can also provide:
Calories & nutrition breakdown
Meal-prep version
Sauce alternatives
Printable recipe card