Garlic Parmesan Chicken and Potatoes: A One-Pan Dinner
Ingredients
Scale
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ 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 and garnish with fresh parsley. Serve hot and enjoy!
Notes
- Even Cooking: Cut the potatoes into similar-sized pieces to ensure they cook evenly.
- Crispy Potatoes: Flip the potatoes halfway through baking for maximum crispiness.
- Customize: Add veggies like broccoli or carrots for extra nutrition.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
Nutrition
- Calories: 450 kcal
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g