Parmesan Chicken Potatoes (Printable Version)
# What You'll Need:
→ For the Juicy Chicken
01 -
4 skinless, boneless chicken breasts (or thighs if you want extra moisture)
02 -
1 teaspoon of mixed Italian herbs
03 -
1/2 teaspoon smoked paprika for a touch of smoky flavor
04 -
1/2 teaspoon of regular salt
05 -
1/4 teaspoon ground black pepper
06 -
1 tablespoon olive oil for coating
→ For the Cheesy Potatoes
07 -
1.5 pounds tiny Yukon Golds or red potatoes, cut in half
08 -
3 tablespoons of olive oil
09 -
4 cloves garlic, minced fresh
10 -
1/3 cup grated Parmesan cheese
11 -
1/2 teaspoon of plain salt
12 -
1/4 teaspoon of black pepper
→ To Decorate
13 -
1 tablespoon of finely chopped parsley
# Preparation Steps:
01 -
Set your oven to 400°F (200°C). Lay down either parchment paper or lightly coat a sheet pan with oil.
02 -
Dry off your chicken with paper towels so the seasoning doesn’t fall off. Combine your Italian mix, paprika, salt, and pepper in a small container. Drizzle oil over the chicken, then rub the spices on until every bit is covered.
03 -
Toss your potato halves in a bowl with olive oil to coat them well. Add the garlic, Parmesan, salt, and pepper, making sure every piece has some seasoning.
04 -
On one side of the pan, arrange the chicken pieces with some room between them. Spread the potatoes on the other side, making sure the cut sides are against the pan for crispiness.
05 -
Bake for 25-30 minutes, turning the potatoes halfway through to brown them evenly. Check the chicken’s inside temperature (165°F/74°C) to know it’s cooked.
06 -
During the last 5 minutes, sprinkle extra Parmesan over both the chicken and potatoes. Switch to broil mode to make the tops golden and crispy.
07 -
Take the pan out and scatter parsley on top of everything. Dish it out while it’s still hot and enjoy the crispy spuds with tender chicken.
# Additional Tips:
01 -
One pan means less dishes and big taste.
02 -
You can throw in asparagus or cherry tomatoes in the last 10 minutes to add veggies!