Parmesan Chicken Potatoes (Print Version)
# Ingredients:
→ Chicken Ingredients
01 -
4 chicken breasts without bones or skin (or thighs for extra moisture)
02 -
1 teaspoon of classic Italian herbs
03 -
1/2 teaspoon of smoky paprika for added depth
04 -
1/2 teaspoon of salt
05 -
1/4 teaspoon of ground black pepper
06 -
1 tablespoon of olive oil
→ Potatoes with Parmesan
07 -
1.5 pounds of small Yukon Gold or red potatoes, split in half
08 -
3 tablespoons of olive oil
09 -
4 finely chopped garlic cloves
10 -
1/3 cup of freshly shredded Parmesan
11 -
1/2 teaspoon of salt
12 -
1/4 teaspoon of black pepper
→ Toppings
13 -
1 tablespoon of chopped fresh parsley
# Instructions:
01 -
Set your oven to 400°F (200°C). Get a large baking sheet, line it with parchment paper, or lightly grease it so nothing sticks.
02 -
First, dry off the chicken pieces with a paper towel so the flavors stick better. Combine the paprika, herbs, salt, and pepper together. Drizzle olive oil over the chicken, then rub it all over with your seasoning mix until everything's evenly coated.
03 -
Mix your potato halves in a bowl with olive oil until well-coated. Toss in the Parmesan, salt, garlic, and pepper, making sure each piece is covered in the mix.
04 -
Set the chicken pieces on one side of the baking sheet with some space around them. Spread the potatoes out on the other side, keeping the cut sides facing down so they crisp up nicely.
05 -
Put the pan in the oven and cook for 25-30 minutes. Halfway through, flip the potatoes so they get golden on each side. Use a meat thermometer to check if the chicken is done—165°F (74°C) inside means you're good.
06 -
Near the end, sprinkle some extra Parmesan on everything and switch the oven to broil for 5 minutes. This makes the tops golden and a little crunchy.
07 -
Take the pan out and sprinkle the parsley on top. Dish up the tasty chicken and crispy potatoes while they're warm and straight from the pan.
# Notes:
01 -
One pan makes cleanup super easy and every bite full of flavor.
02 -
For a veggie boost, toss in cherry tomatoes or asparagus during the last 10 minutes of roasting.