Ingredients
Scale
- 4 boneless skinless chicken breasts (or thighs)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Pat the chicken dry with paper towels. In a small bowl, mix Italian seasoning, smoked paprika, salt, and pepper. Rub the chicken with olive oil and coat evenly with the seasoning mixture.
- In a large bowl, toss the halved potatoes with olive oil, minced garlic, Parmesan cheese, salt, and pepper until evenly coated.
- Place the seasoned chicken on one side of the baking sheet. Spread the potatoes evenly on the other side in a single layer.
- Roast for 25–30 minutes, flipping the potatoes halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Optional: In the last 5 minutes, sprinkle extra Parmesan over the chicken and potatoes and broil for a golden crust.
- Remove from the oven, garnish with fresh parsley, and serve hot.
Notes
- Use chicken thighs for extra juiciness if preferred.
- Cut potatoes uniformly to ensure even crisping.
- Add extra herbs like rosemary or thyme for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-Baked
- Cuisine: American