Ingredients
Units
Scale
CHICKEN
4 boneless skinless chicken breasts (or thighs)
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
POTATOES
1.5 pounds baby Yukon Gold or red potatoes halved
3 tablespoons olive oil
4 cloves garlic minced
⅓ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
GARNISH
1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, or give it a light spray of cooking oil.
- Pat the chicken dry with paper towels to get it nice and crispy in the oven.
- In a small bowl, mix together the Italian seasoning, smoked paprika, salt, and pepper.
- Rub the chicken all over with olive oil and coat it generously with the seasoning mix.
- In a large bowl, toss the halved potatoes with olive oil, garlic, Parmesan, salt, and pepper until everything is evenly coated.
- Place the chicken on one side of the baking sheet and spread the potatoes out on the other side, making sure they’re in a single layer for even roasting.
- Roast the chicken and potatoes in the oven for 25-30 minutes, flipping the potatoes halfway through.
- Check the chicken’s internal temperature to make sure it reaches 165°F (74°C).
- In the last 5 minutes, sprinkle extra Parmesan over both the chicken and potatoes and broil until golden brown and delicious.
- Once it’s out of the oven, sprinkle with fresh parsley and serve hot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
