Ingredients

4 boneless skinless chicken breasts (pat dry before seasoning)

1 teaspoon Italian seasoning

0.5 teaspoon paprika

1 teaspoon salt (divided for chicken and potatoes)

0.5 teaspoon black pepper (to taste)

1.5 pounds baby potatoes (halved evenly)

2 tablespoons olive oil (for roasting potatoes)

4 tablespoons butter (melted)

6 cloves garlic (minced)

1 cup parmesan cheese (freshly grated preferred)

2 tablespoons parsley (chopped for garnish)

0.5 teaspoon garlic powder

Optional: pinch red pepper flakes (for heat)

Optional: lemon zest (for brightness)

Optional: sprigs fresh rosemary or thyme (for aroma)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, half of the salt, and black pepper. Spread them out on a baking sheet and roast until they begin to brown, about 15-20 minutes.

Step 2: While the potatoes roast, pat the chicken breasts dry with paper towels. Season both sides evenly with the remaining salt, black pepper, Italian seasoning, and paprika.

Step 3: In a small bowl, combine the melted butter, minced garlic, parmesan cheese, parsley, garlic powder, and optional red pepper flakes and lemon zest. Mix until it forms a thick, flavorful paste.

Step 4: Remove the potatoes from the oven and spread them to the sides of the pan. Place the seasoned chicken breasts in the center. Brush the garlic parmesan butter generously over the chicken and potatoes.

Step 5: Return the pan to the oven and bake until the chicken is golden and cooked through, and the potatoes are crisp, about 20-25 minutes. Halfway through, brush everything again with more garlic parmesan butter.

Step 6: Let the chicken rest for five minutes after baking. Garnish with fresh parsley and, if using, sprigs of rosemary or thyme before serving.

Tips & Variations

For extra flavor, add a squeeze of fresh lemon juice over the chicken just before serving.

Use Yukon gold potatoes for a creamier texture or red potatoes for a slightly sweeter flavor.

If you prefer, swap chicken breasts for thighs, adjusting baking time as needed.

Add chopped vegetables like bell peppers or green beans for a complete sheet-pan meal.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts for even cooking and to ensure the seasoning sticks well. Thaw frozen chicken overnight in the refrigerator before preparing.

What can I substitute for parmesan cheese?

If you don’t have parmesan, you can use Pecorino Romano or Asiago cheese for a similar sharp, salty flavor. For a dairy-free option, nutritional yeast adds a cheesy taste as well.