Description
A comforting dish of tender chicken breasts and crispy baby potatoes coated in a garlic and Parmesan mix, perfect for weeknight meals or special occasions.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts (about 3–4 pieces)
- 1 ½ lbs baby potatoes, halved (or quartered if large)
- 3 tbsp olive oil (divided)
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt (more to taste)
- ½ tsp black pepper
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
- 2 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
- In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and pepper. Spread the seasoned potatoes on one side of the baking pan.
- Drizzle the chicken breasts with the remaining 1 tablespoon of olive oil, rub in the rest of the minced garlic, a pinch of salt, pepper, and half of the grated Parmesan cheese. Place the chicken on the other side of the baking pan.
- Roast everything in the oven for 30–35 minutes, flipping the potatoes halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Once finished, brush the chicken and potatoes with melted butter and sprinkle the remaining Parmesan cheese over the top.
- Garnish with chopped fresh parsley, and serve hot.
Notes
Consider marinating the chicken with garlic and spices for added flavor. Don’t overcrowd the pan to ensure crispy potatoes.
