Description
A crispy, garlicky chicken and potatoes dish that brings comfort and flavor to the table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby russet potatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Toss the halved potatoes with olive oil, salt, pepper, thyme, and minced garlic until well coated. Plate the potatoes on a baking sheet in a single layer.
- Drizzle the remaining olive oil over the chicken breasts, sprinkle with salt, pepper, and thyme, and place on top of the potatoes.
- Roast for 25 minutes, then remove from the oven and transfer the chicken to a plate while patting the potatoes with parchment for extra crispness.
- In a shallow bowl, combine Parmesan cheese and remaining garlic; sprinkle generously over the chicken.
- Return the chicken and potatoes to the oven and bake for 10–12 minutes until the chicken reaches 165°F and the potatoes are golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American