Q: Can I make this recipe without an air fryer?

A: Yes! You can roast the potatoes in the oven at 425°F for about 30-35 minutes, tossing them halfway through.

Q: Can I use chicken thighs instead of chicken breasts?

A: Absolutely! Chicken thighs are more forgiving and stay juicy even if cooked a bit longer.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

Garlic Parmesan Chicken and Potatoes: A Flavorful Dinner

Name: Garlic Parmesan Chicken and Potatoes: A Flavorful One-Pan Dinner
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: — For the Chicken —; 2 large boneless skinless chicken breasts (sliced horizontally to make 4 thin cutlets); 1 tablespoon olive oil; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; Salt and black pepper to taste; — For the Potatoes —; 1.5 lbs (700g) baby Yukon Gold potatoes, halved or quartered; 2 tablespoons olive oil; 3 cloves garlic, minced; ½ teaspoon Italian seasoning; ½ cup grated Parmesan cheese; Salt and pepper to taste; — Garnish —; Fresh parsley, chopped

Ingredients

— For the Chicken —

2 large boneless skinless chicken breasts (sliced horizontally to make 4 thin cutlets)

1 tablespoon olive oil

1 teaspoon Italian seasoning

½ teaspoon garlic powder

½ teaspoon smoked paprika

Salt and black pepper to taste

— For the Potatoes —

1.5 lbs (700g) baby Yukon Gold potatoes, halved or quartered

2 tablespoons olive oil

3 cloves garlic, minced

½ teaspoon Italian seasoning

½ cup grated Parmesan cheese

Salt and pepper to taste

— Garnish —

Fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

2. **Prep the Chicken:** Pat the chicken dry with paper towels. In a small bowl, mix the Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Rub the chicken cutlets with 1 tablespoon of olive oil, then coat evenly with the spice mixture.

3. **Prep the Potatoes:** Place the halved potatoes in a large bowl. Drizzle with 2 tablespoons olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss to coat well. Add the grated Parmesan cheese and toss again until the potatoes are crusted.

4. **Arrange:** Place the chicken on one side of the baking sheet and the potatoes on the other. Spread the potatoes out in a single layer so they roast rather than steam.

5. **Roast:** Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and crispy.

6. **Serve:** If desired, broil for the last 1-2 minutes to extra-crisp the potatoes. Garnish with fresh parsley and serve hot.

Notes

Chicken Size: Using thin cutlets (or pounding thick breasts flat) ensures the chicken cooks at the same speed as the potatoes. If using very thick breasts, you may need to remove the potatoes when they are done and let the chicken finish cooking.

Potato Crispiness: Cut the potatoes into uniform sizes (about 1 inch) to ensure even cooking. Do not overcrowd them on the pan.

Vegetable Addition: You can add broccoli florets or green beans to the pan during the last 15 minutes of roasting for a full veggie meal.

Storage: Store leftovers in an airtight container for up to 3 days.

Author: Anna Lovae
Prep Time: 10
Cook Time: 30
Category: Dinner
Method: Oven
Cuisine: American
Diet: Gluten Free