Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 large russet potatoes, sliced into wedges
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 teaspoons dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: shredded mozzarella or cheddar cheese for extra cheesiness
Instructions
- Preheat your oven to 400°F (200°C). Prepare all ingredients and set them aside for easy assembly.
- In a small bowl, mix 2 cloves minced garlic, 1/4 cup olive oil, grated Parmesan, Italian herbs, garlic powder, paprika, salt, and pepper. Rub this mixture evenly over the chicken breasts. Let it marinate for at least 15 minutes.
- Toss the potato wedges with remaining garlic, olive oil, salt, pepper, and Parmesan. Spread evenly on a baking sheet lined with parchment paper.
- Roast the potatoes for 25-30 minutes or until crispy and golden, flipping halfway for even cooking.
- While potatoes are roasting, sear chicken breasts in a large oven-safe skillet over medium heat for 3-4 minutes per side until browned. Transfer the skillet to the oven and bake for 15-20 minutes until chicken reaches an internal temperature of 165°F.
- Optional: Sprinkle shredded cheese over the chicken during the last 5 minutes of baking for extra cheesiness. Garnish with parsley before serving.
Notes
- For a more flavorful crust, add a sprinkle of extra Parmesan cheese on the potatoes before roasting.
- You can substitute chicken thighs for breasts for juicier meat.
- For a gluten-free version, ensure the Parmesan and seasonings are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
- Diet: Easily adaptable to keto or low-carb diets
Nutrition
- Serving Size: 1 plate
- Calories: 530 kcal Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 125mg