Description
A flavorful and easy one-pan meal with tender chicken and golden-brown potatoes, all coated in a delicious garlic Parmesan crust.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour (optional, for extra crispiness)
- 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Extra grated Parmesan cheese
- Fresh parsley, chopped
- Red pepper flakes (for a little heat)
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken cubes, olive oil, minced garlic, Parmesan cheese, parsley, oregano, salt, and pepper. If desired, add flour for extra crispiness.
- Mix well to coat the chicken evenly.
- Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for better flavor).
- Prepare the Potatoes: Preheat oven to 400°F (200°C).
- In a large bowl, toss the cubed potatoes with olive oil, minced garlic, Parmesan cheese, parsley, rosemary, salt, and pepper.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Cook the Potatoes: Bake the potatoes for 20 minutes.
- Cook the Chicken: While the potatoes are baking, heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add the marinated chicken in a single layer (cook in batches if needed).
- Cook for 5-7 minutes per side, or until cooked through and golden brown (internal temperature of 165°F/74°C).
- Finish the Potatoes: After the potatoes have baked for 20 minutes, remove them from the oven and toss them.
- Return the potatoes to the oven and bake for another 15-20 minutes, or until tender and golden brown.
- Assemble and Serve: In a large serving bowl, combine the cooked chicken and roasted potatoes.
- Gently toss to combine.
- Garnish with extra Parmesan cheese, fresh parsley, and red pepper flakes (if desired).
- Serve immediately.
Notes
- Chicken thighs can be substituted for chicken breasts. Adjust cooking time accordingly.
- Add other vegetables to the potatoes, such as broccoli florets, bell peppers, or onions.
- Add a pinch of red pepper flakes or a dash of hot sauce for heat.
- Add a teaspoon of lemon zest for a brighter flavor.
- Experiment with different herbs, such as thyme, basil, or chives.
- Use a blend of Parmesan and Romano cheese for a more complex flavor.
- Prepare the chicken and potatoes ahead of time and store them in the refrigerator. Reheat in the oven or microwave.
- Air fry the chicken for 10-12 minutes, flipping halfway through. Air fry the potatoes for 15-20 minutes, tossing occasionally.
- Prep Time: 20 minutes
- Cook Time: 45 minutes