Garlic Parmesan Chicken and Potatoes (One-Pan Dinner) (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 boneless skinless chicken breasts (or thighs)
02 - 1 teaspoon Italian seasoning
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
06 - 1 tablespoon olive oil

→ For the Potatoes

07 - 1.5 pounds baby Yukon Gold or red potatoes, halved
08 - 3 tablespoons olive oil
09 - 4 cloves garlic, minced
10 - ⅓ cup grated Parmesan cheese
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Optional Garnish

13 - 1 tablespoon chopped fresh parsley
14 - Extra Parmesan cheese for sprinkling

# Instructions:

01 - Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it for easy cleanup.
02 - Pat the chicken breasts dry with paper towels to ensure better seasoning adhesion. In a small bowl, mix together the Italian seasoning, smoked paprika, salt, and pepper. Rub the chicken breasts with olive oil, then coat them evenly with the seasoning mixture.
03 - In a large bowl, toss the halved potatoes with olive oil, minced garlic, grated Parmesan cheese, salt, and pepper until they're evenly coated with all the flavorings.
04 - Arrange the seasoned chicken on one side of the prepared baking sheet. Spread the seasoned potatoes evenly on the other side, making sure they're in a single layer to ensure even roasting and crispiness.
05 - Place the baking sheet in the preheated oven and roast for 25-30 minutes. Flip the potatoes halfway through the cooking time to ensure they brown evenly. The chicken is done when it reaches an internal temperature of 165°F (74°C), which you can verify using a meat thermometer.
06 - For an extra golden and crispy finish, sprinkle additional Parmesan cheese over both the chicken and potatoes during the last 5 minutes of cooking. Switch your oven to broil for 2-3 minutes to create a delicious golden crust on top.
07 - Remove the baking sheet from the oven once everything is cooked through. Garnish with freshly chopped parsley for color and a pop of fresh flavor. Serve hot, directly from the pan or transferred to a serving platter.

# Notes:

01 - For crispier potatoes, you can parboil them for 5 minutes before seasoning and roasting.
02 - If using chicken thighs instead of breasts, they may require a slightly longer cooking time but will result in juicier meat.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.

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