Description
A simple yet delicious one-pan dinner with garlic, Parmesan, tender chicken, and roasted potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Chicken: In a bowl, mix Italian seasoning, smoked paprika, salt, black pepper, and olive oil. Add the chicken breasts and coat them evenly. Let this marinate for about 10 minutes while you prepare the potatoes.
- Prepare the Potatoes: Wash and halve the baby potatoes. In a separate bowl, combine them with olive oil, minced garlic, grated Parmesan, salt, and black pepper. Ensure that all the potatoes are well coated.
- Assemble on the Pan: Grab a large baking sheet. Place the marinated chicken in the center and scatter the garlic Parmesan potatoes around it.
- Bake: Preheat your oven to 425°F (220°C). Bake for about 25 minutes or until the chicken is cooked through (165°F internal temperature) and the potatoes are golden brown and tender.
- Optional Finishing Touch: For an extra crunch, you can broil the dish for an additional 2-3 minutes at the end of baking. Keep a close eye on it to avoid burning!
- Garnish and Serve: Sprinkle freshly chopped parsley over the chicken and potatoes just before serving for a touch of color and freshness.
Notes
Let the chicken rest for 5 minutes after baking for juicy results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 1g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 65mg