Ingredients
Scale
- 4 boneless skinless chicken breasts (or thighs)
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1.5 lbs baby Yukon Gold or red potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional garnish: 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or grease lightly.
- Pat chicken dry. Mix Italian seasoning, smoked paprika, salt, and pepper. Rub chicken with olive oil and seasoning mixture.
- Toss halved potatoes with olive oil, garlic, Parmesan, salt, and pepper until coated.
- Place chicken on one side of the baking sheet, potatoes on the other in a single layer.
- Roast 25-30 minutes, flipping potatoes halfway. Ensure chicken reaches 165°F (74°C).
- Optional: sprinkle extra Parmesan and broil for golden crust in last 5 minutes.
- Garnish with parsley and serve hot.
Notes
- Use chicken thighs if preferred; adjust cooking time accordingly.
- Can be stored and reheated for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450