Ingredients
Method
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine Italian seasoning, smoked paprika, salt, black pepper, and olive oil. Coat chicken in the mixture.
- In another bowl, toss halved potatoes with olive oil, minced garlic, Parmesan cheese, salt, and black pepper.
- Spread seasoned chicken on one side of a baking sheet; place potatoes on the other side in an even layer.
- Bake for 30 minutes until chicken reaches 165°F (75°C) and potatoes are golden brown.
- Garnish with chopped fresh parsley before serving.
Nutrition
Notes
Chicken Choice: I personally use chicken thighs for this dish because they stay juicier and more forgiving in the oven, but boneless skinless breasts work perfectly too just keep an eye on them to avoid drying out.
Potato Prep: Cutting the potatoes into even halves is key here, I learned the hard way that uneven pieces lead to some burning while others stay hard, so take that extra minute to size them up.
Cheese Tip: I always use freshly grated Parmesan from a block rather than the pre-shredded stuff it melts so much better and gives you that lovely golden crust on the potatoes without turning grainy.
Make Ahead: You can prep the seasoned chicken and potato mixture separately in the fridge up to a day ahead, just toss them on the baking sheet right before baking for a super quick dinner.
Storage and Reheat: Leftovers keep well in an airtight container for about 3 days, and I find reheating in a hot skillet with a splash of water brings back the crispiness better than the microwave.
Serving Idea: I love squeezing a little fresh lemon juice over everything right before serving it brightens up all the savory flavors and cuts through the richness beautifully.
Common Mistake: Don't overcrowd the baking sheet, if the potatoes are piled on top of each other they steam instead of getting that golden brown crust, so spread them in a single layer for the best results.