Ingredients
- Chicken breasts, boneless, skinless: 2, about 6-8 ounces each
- Potatoes, Yukon Gold or red: 1.5 lbs, cut into 1-inch pieces
- Garlic: 4 cloves, minced
- Olive oil: 3 tablespoons
- Parmesan cheese, grated: 1/2 cup
- Italian seasoning: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or roasting pan.
- Step 2: In a large bowl, toss the potatoes with 2 tablespoons of olive oil, salt, pepper, Italian seasoning, and half of the minced garlic. Spread the potatoes in a single layer on the prepared baking sheet.
- Step 3: In the same bowl, toss the chicken breasts with the remaining 1 tablespoon of olive oil and minced garlic. Season with additional salt and pepper to taste. Place the chicken breasts on the baking sheet with the potatoes, spacing them evenly.
- Step 4: Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender.
- Step 5: Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the chicken and potatoes. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and lightly golden.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for best results, or microwave in short bursts to avoid drying out the chicken.
- Serve with a simple side salad or steamed green beans for a complete and balanced meal.
- For extra crispy potatoes, parboil them for 5 minutes before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American