Description
A delicious and easy one-pan dinner recipe for Garlic Parmesan Chicken and Potatoes. Tender chicken seasoned with Italian herbs, smoked paprika, and Parmesan paired with roasted baby potatoes.
Ingredients
Units
Scale
For the Chicken:
- 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
For the Potatoes:
- 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
Optional Garnish:
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Chicken: Pat the chicken dry with paper towels. In a small bowl, mix Italian seasoning, smoked paprika, salt, and pepper. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
- Prepare the Potatoes: In a large bowl, toss the halved potatoes with olive oil, garlic, Parmesan cheese, salt, and pepper until evenly coated.
- Assemble on the Pan: Place the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes evenly on the other side, ensuring they’re in a single layer for even cooking.
- Bake: Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through. Check that the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
- Optional Finishing Touch: In the last 5 minutes of cooking, sprinkle extra Parmesan over the chicken and potatoes and broil for a golden crust.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
