Chicken Potatoes Garlic Parmesan (Print)
Baked chicken breasts and roasted potatoes tossed in a cheesy garlic mix make a tasty and simple one-dish dinner.
# Ingredients:
→ Poultry
01 -
4 skinless chicken breasts, boneless
→ Vegetables
02 -
680g baby red or Yukon Gold potatoes, cut in half
03 -
4 garlic cloves, chopped
→ Dairy
04 -
35g Parmesan, grated fresh
→ Oils & Fats
05 -
2 tbsp olive oil, split
→ Seasonings
06 -
1 tsp Italian herb blend
07 -
0.5 tsp smoked paprika powder
08 -
0.5 tsp salt, separated
09 -
0.25 tsp ground black pepper, separated
# Steps:
01 -
Switch the oven on at 200°C and throw some parchment paper onto a big baking sheet.
02 -
Pat those chicken breasts so they're not too wet. Pour on 1 tablespoon olive oil and sprinkle Italian herbs, smoked paprika, half the salt, and a bit of pepper. Let them hang out for a sec.
03 -
Dump the halved potatoes into a bowl. Add the rest of the olive oil and Parmesan. Toss in the garlic, the rest of the salt, and a pinch more pepper. Make sure every piece gets coated.
04 -
Lay the chicken on one side of your lined sheet. Pour the potato mix on the other. Spread stuff out so nothing overlaps.
05 -
Slide the sheet into the oven for about 25–30 minutes. Chicken should hit 74°C inside and the potatoes should look crispy and golden.
06 -
Want more crunch? Broil everything 5 minutes more if you feel like it. Toss a little fresh parsley on top before digging in.
# Notes:
01 -
Let that chicken chill for a bit before you cut it. That way, it stays juicy.
02 -
Want to switch things up? Toss in extra veggies like zucchini or bell peppers with the potatoes.