Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- In a small bowl, combine the Italian seasoning, smoked paprika, half of the salt, and half of the black pepper. Pat the chicken dry with paper towels, rub with one tablespoon of olive oil, and then coat thoroughly with the seasoning blend.4 boneless skinless chicken breasts or thighs, 3 tablespoons olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper
- In a large mixing bowl, toss the halved baby potatoes with the remaining two tablespoons of olive oil, minced garlic, grated Parmesan cheese, and the remaining salt and pepper. Ensure every potato is well-coated in the cheese and garlic mixture.1.5 pounds baby Yukon Gold or red potatoes, 4 cloves garlic, 1/3 cup Parmesan cheese, 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
- Place the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes in a single layer on the other side. Make sure the potatoes are not overcrowded so they can roast rather than steam.4 boneless skinless chicken breasts or thighs, 1.5 pounds baby Yukon Gold or red potatoes
- Place the pan in the oven and roast for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip the potatoes to ensure even browning.
- Check the chicken with a meat thermometer to ensure it has reached an internal temperature of 165°F. For an extra golden crust, you can sprinkle a little more Parmesan on top and broil for the final 2 minutes. Garnish with fresh parsley before serving.1 tablespoon fresh parsley
Notes
For best results, always use freshly grated Parmesan cheese as pre-grated varieties often contain anti-clumping agents that prevent proper melting. Ensure your potatoes are cut into uniform sizes so that every piece finishes cooking at the same time.