Description
A flavorful Garlic Parmesan Chicken and Potatoes recipe featuring tender chicken breasts and crispy roasted potatoes coated in a savory blend of garlic, Parmesan cheese, and herbs, baked to perfection in the oven for an easy and delicious weeknight meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Potatoes
- 4 medium potatoes, chopped into 1-inch pieces
Garlic Parmesan Mixture
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet or dish with cooking spray or olive oil to prevent sticking.
- Prepare Garlic Parmesan Mixture: In a small bowl, combine olive oil, minced garlic, grated Parmesan cheese, dried oregano, dried thyme, paprika, salt, and pepper, mixing thoroughly to create the coating mixture.
- Coat Chicken and Potatoes: Rub half of the garlic Parmesan mixture evenly over both sides of the chicken breasts. Toss the chopped potatoes in the remaining mixture until they are well coated.
- Arrange on Baking Sheet: Place the chicken breasts and coated potatoes on the prepared baking sheet in a single layer, ensuring even spacing for proper roasting.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/75°C) and the potatoes are tender and crispy around the edges.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve hot for a delicious meal.
Notes
- You can use fingerling or baby potatoes for quicker cooking.
- Ensure the chicken is evenly coated to enhance flavor and juiciness.
- Adjust seasoning to taste, especially salt and pepper.
- Use a meat thermometer to check for doneness.
- Leftovers can be stored in the refrigerator for up to 3 days.
