Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a large bowl, combine the cubed potatoes with 2 tablespoons of olive oil, Italian seasoning, paprika, salt, and pepper. Toss to ensure the potatoes are evenly coated.1.5 lbs small potatoes, 4 tablespoons olive oil, 1 teaspoon dried Italian seasoning, 1/2 teaspoon paprika, to taste salt, to taste freshly ground black pepper
- Spread the seasoned potatoes in a single layer on a large baking sheet. Roast for 15-20 minutes, or until they are beginning to soften and turn slightly golden.
- While the potatoes are roasting, pat the chicken pieces dry with paper towels. In the same bowl (no need to wash it), toss the chicken pieces with the remaining 2 tablespoons of olive oil, minced garlic, grated Parmesan cheese, salt, and pepper. Ensure the chicken is well-coated in the garlic Parmesan mixture.1.5 lbs boneless, skinless chicken thighs or breasts, 4 tablespoons olive oil, 6 cloves garlic, 1/2 cup grated Parmesan cheese, to taste salt, to taste freshly ground black pepper
- Once the potatoes have roasted for their initial time and are starting to become tender, remove the baking sheet from the oven. Carefully nestle the seasoned chicken pieces among the potatoes, ensuring everything is in a single layer.
- Return the baking sheet to the oven and continue to roast for another 15-20 minutes, or until the chicken is cooked through (no longer pink inside) and the potatoes are tender and nicely browned. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the baking sheet from the oven. Sprinkle with additional grated Parmesan cheese and fresh chopped parsley, if desired. Serve hot and enjoy this delightful one-pan meal.1/2 cup grated Parmesan cheese, fresh parsley
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.