Garlic Parmesan Chicken and Potatoes (Printer-Friendly Version)
# What You'll Need:
→ For the Chicken
01 -
4 boneless skinless chicken breasts (or thighs)
02 -
1 teaspoon Italian seasoning
03 -
½ teaspoon smoked paprika
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
1 tablespoon olive oil
→ For the Potatoes
07 -
1.5 pounds baby Yukon Gold or red potatoes, halved
08 -
3 tablespoons olive oil
09 -
4 cloves garlic, minced
10 -
⅓ cup grated Parmesan cheese
11 -
½ teaspoon salt
12 -
¼ teaspoon black pepper
→ Optional Garnish
13 -
1 tablespoon chopped fresh parsley
# Let's Cook!:
01 -
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
02 -
Pat the chicken dry with paper towels. In a small bowl, mix Italian seasoning, smoked paprika, salt, and pepper. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
03 -
In a large bowl, toss the halved potatoes with olive oil, garlic, Parmesan cheese, salt, and pepper until evenly coated.
04 -
Place the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes evenly on the other side, ensuring they're in a single layer for even cooking.
05 -
Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through. Check that the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
06 -
In the last 5 minutes of cooking, sprinkle extra Parmesan over the chicken and potatoes and broil for a golden crust.
07 -
Remove from the oven and garnish with fresh parsley. Serve hot and enjoy!
# Cook's Notes:
01 -
For best results, choose chicken pieces of similar size for even cooking
02 -
Can be stored in an airtight container for up to 3 days
03 -
Excellent for meal prep and weeknight dinners