Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a large baking dish or line it with parchment paper for easy cleanup.
- Prepare the Chicken and Potatoes: In a large bowl, combine the olive oil, minced garlic, grated Parmesan cheese, dried oregano, dried basil, paprika, salt, and pepper. Add the chicken breasts and baby potatoes to the bowl, tossing to coat them evenly with the mixture.
- Arrange in the Baking Dish: Place the chicken breasts in the center of the prepared baking dish and arrange the potatoes around the chicken.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. You can check the internal temperature of the chicken with a meat thermometer; it should read 165°F (74°C).
- Garnish and Serve: Remove the baking dish from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley, if desired, before serving.
Kitchen Equipment Needed
- Large bowl
- Measuring spoons
- Baking dish or sheet
- Parchment paper (optional)
- Meat thermometer (optional)
- Knife and cutting board
Tips and Shortcuts
- Time-Saving Tip: If you’re short on time, you can use pre-minced garlic from a jar.
- Make-Ahead: You can marinate the chicken and potatoes in the olive oil mixture up to 24 hours in advance. Just cover and refrigerate until ready to bake.
- Variations: Feel free to add other vegetables like carrots, bell peppers, or green beans to the dish for more variety and color. You can also use sweet potatoes instead of baby potatoes for a different twist.
Recipe Swaps and Variations
- Protein Swap: Substitute the chicken breasts with boneless chicken thighs for a juicier option. You can also use pork chops if preferred.
- Cheese Variation: Try using shredded mozzarella or Asiago cheese in place of Parmesan for a different flavor profile.
- Herb Choices: Fresh herbs like thyme or rosemary can be used instead of dried herbs for a more vibrant taste.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes on a baking sheet and warm in a 350°F (175°C) oven until heated through. You can also microwave individual portions if you’re in a hurry.