Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts (or thighs for added juiciness)
Potatoes:
- 1.5 pounds of baby Yukon Gold or red potatoes, halved
Seasonings:
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
Other Ingredients:
- ⅓ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Optional Add-Ins:
- Cherry tomatoes or green beans for added veggies
Instructions
- Preheat Your Oven:
- Set your oven to 400°F (200°C). Prepare a large sheet pan with parchment paper or lightly grease it.
- Season the Chicken:
- Rub the chicken with 1 tablespoon olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and pepper.
- Prepare the Potatoes:
- Toss the halved potatoes with the remaining olive oil, minced garlic, grated Parmesan, and a pinch of salt and pepper.
- Arrange on the Pan:
- Place the seasoned chicken breasts on one side of the pan. Spread the prepared potatoes evenly on the other side.
- Bake to Perfection:
- Roast in the oven for 25-30 minutes. Flip the potatoes halfway through to ensure even crispiness. Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C).
- Optional Step:
- Sprinkle extra Parmesan over the dish during the last 5 minutes of baking for a melted, golden crust.
- Garnish and Serve:
- Add a sprinkle of fresh parsley for a pop of color. Serve immediately and enjoy this flavorful, easy one-pan meal.
Notes
- For a crispier texture, broil the dish for 2-3 minutes at the end of the baking time.
- If using chicken thighs, add an extra 5 minutes of cook time for thorough doneness.
- Customize the dish by adding cherry tomatoes, green beans, or asparagus during the last 15 minutes of baking.
- Ensure even cooking by cutting the potatoes into similar-sized pieces.
- Prep Time: 10 minutes
- Cook Time: 20minutes