Make dinner simple with this delicious one-pan meal featuring tender chicken and crispy potatoes coated in bold garlic Parmesan flavor. This recipe is perfect for busy weeknights.
Author:emilyharrison
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs small gold potatoes, quartered
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread the potatoes in a single layer on one half of the prepared baking sheet.
In the same bowl, toss the chicken pieces with the remaining 3 tablespoons of olive oil, minced garlic, and Italian seasoning. Spread the seasoned chicken on the other half of the baking sheet, ensuring it does not overlap the potatoes too much.
Bake for 20 minutes.
Remove the pan from the oven. Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes. Gently toss the potatoes to coat them slightly more in the pan drippings.
Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and slightly crispy.
Remove from the oven, garnish with fresh parsley, and serve immediately.
Notes
For extra crispy potatoes, you can par-boil the potatoes for 5 minutes before tossing them with oil and seasoning.
If using chicken breasts, cut them into uniform pieces so they cook evenly with the potatoes.
You can add 1 cup of broccoli florets during the last 10 minutes of cooking for added vegetables.