Description
A comforting one-pan meal featuring juicy chicken and golden brown garlic parmesan potatoes.
Ingredients
Scale
- 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
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil (for potatoes)
- 4 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt (for potatoes)
- ¼ teaspoon black pepper (for potatoes)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Pat the chicken breasts dry with paper towels.
- In a small bowl, combine Italian seasoning, smoked paprika, salt, and black pepper, then rub the chicken with olive oil and coat with the spice mixture.
- Toss the halved potatoes with olive oil, minced garlic, grated Parmesan, salt, and black pepper in a large bowl.
- Place the seasoned chicken on one side of the baking sheet and spread the coated potatoes on the other side.
- Roast for 25 to 30 minutes, flipping the potatoes halfway through until chicken reaches 165°F (74°C).
- In the last 5 minutes, sprinkle more Parmesan over the chicken and potatoes, then broil for a few minutes.
- Garnish with chopped fresh parsley and serve hot.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 75mg