Garlic Parmesan Chicken and Potatoes (Printable Version)
Crispy potatoes and tender chicken coated in garlicky Parmesan goodness
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Potatoes
05 - 1.5 lbs baby gold potatoes, quartered
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Garlic Parmesan Coating
09 - 5 cloves garlic, minced
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss quartered potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on prepared baking sheet.
03 - Coat chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in the same bowl.
04 - Arrange chicken breasts on top of potatoes.
05 - Combine minced garlic, grated Parmesan, Italian herbs, smoked paprika, and chopped parsley in a small bowl.
06 - Sprinkle garlic Parmesan mixture evenly over chicken and potatoes.
07 - Bake for 40 to 45 minutes until chicken reaches internal temperature of 165°F and potatoes are golden and tender.
08 - Broil for 2 to 3 minutes for a crispier topping if desired.
09 - Remove from oven. Garnish with extra Parmesan and parsley. Serve hot.
# Expert Advice:
01 -
- The entire meal cooks on one pan so cleanup takes literally minutes
- That garlic parmesan crust creates these amazing crispy bits everyone fights over
02 -
- Dont skip lining the pan with parchment or you will be scrubbing baked on cheese for days
- Let the chicken rest for 5 minutes before cutting so all those juices stay inside
03 -
- Marinate the chicken in olive oil garlic and herbs for an hour if you have time
- Buy real Parmesan from the cheese section not the shelf stable stuff