Garlic Parmesan Chicken (Print Version)
# Ingredients:
→ Chicken Ingredients
01 -
4 chicken breasts or thighs, without skin or bones (thighs are juicier)
02 -
1 tsp of an Italian herb mix
03 -
1/2 tsp smoky paprika for a touch of flavor
04 -
1/2 tsp salt to taste
05 -
1/4 tsp crushed black pepper
06 -
1 tbsp olive oil
→ Parmesan Potatoes
07 -
1.5 pounds of baby potatoes (Yukon Gold or red), cut in half
08 -
3 tbsp of olive oil
09 -
4 garlic cloves minced fresh
10 -
1/3 cup of grated Parmesan cheese
11 -
1/2 tsp of salt
12 -
1/4 tsp of black pepper
→ Extras for Serving
13 -
1 tbsp freshly chopped parsley
# Instructions:
01 -
Turn your oven to 400°F (200°C) so it preheats. Use parchment paper or oil to make sure your baking sheet is non-stick.
02 -
Dry the chicken with paper towels—this makes everything stick better. Mix salt, pepper, paprika, and Italian herbs together. Add olive oil to the chicken and rub in your spices evenly.
03 -
Toss your potato halves in a mixing bowl with olive oil. Stir in Parmesan, garlic, salt, and pepper so every piece has lots of flavor.
04 -
Put the chicken pieces on one side of your baking tray with a little space between them. Lay the potatoes on the other side, cut side facing down so they crisp up.
05 -
Cook for 25-30 minutes in the oven. Flip your potatoes later so they brown evenly. Chicken’s ready when it reaches an inside temperature of 165°F (74°C)—a thermometer makes this simple.
06 -
For the last few minutes, sprinkle cheese over both chicken and potatoes. Put the oven on broil to get a golden, slightly crunchy finish.
07 -
Bring everything out of the oven. Sprinkle parsley all over the dish, then plate it up while it’s still warm.
# Notes:
01 -
One tray means quicker cleanup and tons of flavor.
02 -
Add cherry tomatoes or asparagus 10 minutes before the end for extra veggies.