Ingredients:

  • 1.5 lbs chicken breast, cut into 1.5-inch pieces
  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1.5 tsp sea salt
  • 1 tsp freshly cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 0.5 lemon, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pour in the 3 tbsp extra virgin olive oil, 6 cloves of minced garlic, fresh rosemary, thyme, dried oregano, smoked paprika, salt, and pepper. Use your hands or a large spoon to toss everything together until every piece is glossily coated.
  3. Add the cubed chicken and potatoes to the bowl. Toss thoroughly until every piece is evenly coated in the herb-oil mixture.
  4. Spread the mixture onto your baking sheet in a single layer. Make sure the chicken and potatoes aren't piled on top of each other.
  5. Roast for 20 minutes, then use a spatula to flip the pieces over. This ensures the bottom side gets just as crispy as the top.
  6. Bake for another 15 minutes until the chicken is cooked through and the potatoes are fork tender and golden brown.
  7. Pull the pan out and immediately sprinkle the 1/4 cup Parmesan cheese and fresh parsley over the top. The residual heat will melt the cheese into the herb crust. Squeeze that lemon wedge over everything right before serving to wake up all those heavy, savory flavors.