Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups baby potatoes, halved or quartered
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season with salt, pepper, oregano, and thyme. Toss the potatoes with 1 tablespoon of olive oil, salt, and pepper, ensuring even coating.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown. Remove from heat and set aside.
- Arrange the seared chicken and potatoes on a baking sheet. Roast in the oven for 25-30 minutes, until the chicken reaches 165°F (74°C) and potatoes are crispy and cooked through.
- Prepare the garlic Parmesan sauce by mixing minced garlic, grated Parmesan, and 1 tablespoon of olive oil in a small bowl. Drizzle over the cooked chicken and potatoes, then return to the oven for 5 minutes to meld flavors.
- Remove from the oven, garnish with chopped parsley, and serve hot with lemon wedges if desired. Pair with fresh salads or vegetables for a complete meal.
Notes
- Use fresh garlic for robust flavor and freshly grated Parmesan cheese for maximum cheesiness.
- Let the chicken rest for a few minutes post-baking to retain juices.
- For extra crispy potatoes, consider air frying or broiling for a few minutes at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Searing, Roasting
- Cuisine: American, Comfort Food
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 125 mg