Description
This one-pan roasted chicken and potatoes dish is packed with flavor from garlic, Parmesan, and Italian herbs. Crispy on the outside and tender on the inside, it’s perfect for an easy weeknight meal!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1.5 lbs small red potatoes, quartered
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1 tbsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter, melted
- Fresh parsley, chopped (for garnish)
Instructions
-
Preheat Oven
Preheat oven to 400°F (200°C). -
Prepare Potatoes
In a large bowl, toss quartered potatoes with 2 tbsp olive oil, half of the minced garlic, salt, pepper, and half of the Italian herbs.
Spread them in a single layer on a large baking sheet. -
Prepare Chicken
In the same bowl, combine chicken pieces with the remaining olive oil, garlic, Italian herbs, and Parmesan cheese. -
Arrange on Baking Sheet
Place the seasoned chicken on the baking sheet with the potatoes, ensuring everything is in a single layer for even cooking. -
Bake
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. -
Brush with Butter
In the last 5 minutes of baking, brush the chicken and potatoes with melted butter for added flavor.
-
Garnish & Serve
Remove from the oven, let rest for a few minutes, then garnish with fresh parsley.
Serve warm and enjoy!
Notes
- For extra crispiness, you can broil the dish for a few minutes at the end of baking.
- You can substitute chicken breasts with chicken thighs for a juicier result.
- Feel free to add vegetables like bell peppers or onions to the baking sheet.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg