Ingredients
Scale
- 4 boneless skinless chicken breasts or thighs
- 1.5 pounds baby Yukon Gold or red potatoes
- 4 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons olive oil (1 for chicken, 3 for potatoes)
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix Italian seasoning, smoked paprika, salt, black pepper, and 1 tablespoon olive oil. Coat the chicken evenly.
- Toss halved potatoes with remaining olive oil, minced garlic, Parmesan cheese, salt, and pepper.
- Arrange chicken in the center of a baking sheet and surround with potatoes.
- Bake for about 30 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- Cut potatoes evenly so they cook at the same rate.
- Use thighs for juicier chicken or breasts for leaner meat.
- Optional: Broil for 2–3 minutes for extra crispiness.
- Let chicken rest a few minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg