Garlic Parmesan Chicken (Print Version)
# Ingredients:
→ Chicken Seasoning
01 -
4 skinless, boneless chicken breasts (or thighs if preferred)
02 -
1 tbsp olive oil
03 -
1 tsp Italian herb blend
04 -
1/2 tsp smoked paprika
05 -
1/2 tsp salt
06 -
1/4 tsp ground black pepper
→ Potato Mixture
07 -
1.5 lbs baby Yukon Gold or red potatoes, cut in half
08 -
3 tbsp olive oil
09 -
4 garlic cloves, finely chopped
10 -
1/3 cup Parmesan cheese, grated
11 -
1/2 tsp salt
12 -
1/4 tsp ground pepper
→ Optional Topping
13 -
1 tbsp fresh parsley, minced
# Instructions:
01 -
Turn your oven on to 400°F (200°C). Either grease a big baking sheet or use parchment paper to line it.
02 -
Dry off the chicken with paper towels. Mix salt, paprika, pepper, and Italian seasoning in a small dish. Rub each chicken piece with olive oil and coat it thoroughly with the seasoning blend.
03 -
Put the cut potatoes in a big bowl. Stir in olive oil, garlic, Parmesan, salt, and pepper until all the potatoes are coated evenly.
04 -
Set the seasoned chicken on one half of your baking sheet. Spread out the potatoes on the other half, making sure they’re arranged in one layer for even roasting.
05 -
Put the baking sheet in the oven and cook for 25-30 minutes. Be sure to flip the potatoes halfway through. Check that the chicken is cooked to an internal temp of 165°F (74°C) with a thermometer.
06 -
During the last 5 minutes, sprinkle extra Parmesan cheese over the chicken and potatoes. Turn the broiler on to get a nice golden topping.
07 -
Take everything out of the oven and sprinkle parsley on top if you like. It’s ready to eat hot—dig in!
# Notes:
01 -
Perfect for packed evenings, this dish is easy to tweak with extras like broccoli or asparagus.
02 -
Always ensure your chicken hits 165°F (74°C) inside for safe eating.
03 -
A squeeze of lemon on the chicken and potatoes adds a zesty pop of flavor.