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Combine all marinade ingredients in a bowl and mix well. Reserve 2 tbsp. (30 ml) of the marinade and pour the rest into a sealable plastic bag and add chicken breasts. Seal bag and massage marinade evenly into chicken. Refrigerate 4 hours.
Preheat oven to 350°F (180°C).
In a mixing bowl, stir together potatoes with reserved marinade until evenly coated and set aside.
Arrange chicken breasts and baby potatoes on a baking sheet lined with parchment paper. Season with salt and pepper.
Bake 35 minutes, turning chicken breasts halfway through cooking.