Garlic Parmesan Chicken Potatoes (Print-Friendly Version)
Juicy chicken breasts and crispy potatoes baked in a garlic-Parmesan blend for a flavorful one-pan dinner.
# What You’ll Need to Make This:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Vegetables
02 -
680 grams baby Yukon Gold or red potatoes, halved
03 -
4 cloves garlic, minced
→ Dairy
04 -
35 grams freshly grated Parmesan cheese
→ Oils & Fats
05 -
2 tablespoons olive oil, divided
→ Seasonings
06 -
1 teaspoon Italian seasoning
07 -
0.5 teaspoon smoked paprika
08 -
0.5 teaspoon salt, divided
09 -
0.25 teaspoon black pepper, divided
# How to Prepare:
01 -
Preheat the oven to 200°C. Line a large baking sheet with parchment paper.
02 -
Pat chicken breasts dry. Drizzle with 1 tablespoon olive oil, then season with Italian seasoning, smoked paprika, 0.25 teaspoon salt, and 0.13 teaspoon black pepper. Set aside.
03 -
In a large bowl, toss halved potatoes with 1 tablespoon olive oil, minced garlic, grated Parmesan, 0.25 teaspoon salt, and 0.12 teaspoon black pepper until evenly coated.
04 -
Place the seasoned chicken breasts on one side of the prepared baking sheet. Spread the potatoes evenly on the other side.
05 -
Roast in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 74°C and the potatoes turn golden and crispy.
06 -
For extra crispiness, broil for an additional 5 minutes if desired. Garnish with fresh parsley before serving.
# Extra Tips:
01 -
Allow the chicken to rest for a few minutes after roasting to retain juices.
02 -
For enhanced flavor, incorporate additional vegetables such as bell peppers or zucchini alongside potatoes.