Parmesan Chicken Potatoes (Print Version)

# Ingredients:

→ Chicken Prep

01 - 4 pieces of chicken breast without skin or bones (you can use thighs if you like them juicier)
02 - 1 teaspoon of a seasoning mix with Italian flavors
03 - 1/2 teaspoon of smoked paprika to add a hint of smoky taste
04 - 1/2 teaspoon of salt
05 - 1/4 teaspoon of ground black pepper, freshly cracked if possible
06 - 1 tablespoon olive oil

→ Cheesy Potatoes

07 - 1.5 pounds of small Yukon Gold or red potatoes, cut in half
08 - 3 tablespoons of olive oil
09 - 4 garlic cloves, finely chopped
10 - 1/3 cup of grated Parmesan cheese, freshly prepared
11 - 1/2 teaspoon of salt
12 - 1/4 teaspoon of black pepper

→ Top It Off

13 - 1 tablespoon of fresh parsley, chopped into tiny bits

# Instructions:

01 - Turn your oven on to 400°F (200°C). Set up a large baking sheet with some parchment paper or a light coat of oil.
02 - Dry the chicken with some paper towels so the seasoning sticks better. Take out a small bowl and mix the Italian spices, paprika, salt, and pepper. Drizzle the chicken with olive oil, then rub that spice mix all over to coat every piece evenly.
03 - Put the potato halves in a mixing bowl and pour in the olive oil. Toss them around until they’re shiny. Stir in the minced garlic, Parmesan, salt, and pepper to give every piece a nice dose of flavor.
04 - Lay out the chicken on one side of your prepped baking sheet, spacing them out a bit. Spread the potatoes out on the other side, with the cut sides facing down for the crispiest results.
05 - Pop the baking sheet into the heated oven and let everything roast for 25-30 minutes. Flip the potatoes halfway through so they brown nicely on all sides. Use a meat thermometer to check the chicken – it’s ready when it hits 165°F (74°C) in the center.
06 - For that finishing touch, sprinkle a bit more Parmesan on the chicken and potatoes. Let it broil for the last 5 minutes to give the tops a golden, slightly crisp look.
07 - Take the baking sheet out of the oven and sprinkle freshly chopped parsley over everything. Serve hot, dishing the chicken and potatoes straight from the pan to your plate.

# Notes:

01 - One pan is all you’ll need for this easy dish with big flavors.
02 - Want more veggies? Toss in cherry tomatoes or asparagus during the last 10 minutes of baking.

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