Description
A hearty and flavorful one-pan meal of juicy chicken and tender roasted potatoes, all coated in garlic, parmesan, and savory herbs—perfect for an easy weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1½ pounds baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a large baking sheet.
- In a large bowl, toss the halved or quartered potatoes with olive oil, half of the minced garlic, half the salt, pepper, paprika, and Italian seasoning.
- Spread the seasoned potatoes evenly on the baking sheet.
- Season the chicken with the remaining salt, pepper, garlic, and Italian seasoning.
- Place the chicken on the baking sheet alongside the potatoes.
- Sprinkle grated parmesan cheese evenly over both the chicken and potatoes.
- Bake for 35–40 minutes, turning the potatoes halfway through, until chicken is fully cooked and potatoes are tender and lightly crispy.
- For extra browning, broil for 2–3 minutes at the end.
- Garnish with chopped parsley before serving, if desired.
Notes
- Add vegetables like broccoli or green beans for more variety.
- Mix melted butter with olive oil for a richer flavor.
- Use chicken thighs for juicier results.
- Broil briefly for extra crispiness at the end.
- Reheat in oven or air fryer to keep texture crisp.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
