This recipe uses simple ingredients to create a symphony of flavor.
For the Garlic Parmesan Coating:
½ cup grated Parmesan cheese
⅓ cup mayonnaise or Greek yogurt (mayo creates a golden crust, yogurt a tangier one)
¼ cup olive oil
4-5 cloves garlic, minced
1 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp smoked paprika
½ tsp each of salt and black pepper
Optional kick: ¼ tsp red pepper flakes
For the Main Event:
4 boneless, skinless chicken breasts (or 6 thighs)
1.5 lbs baby potatoes, halved or quartered
1 tbsp olive oil
Salt and pepper, for seasoning potatoes
The Foolproof Method: Your Path to a Golden, Crispy Dinner
(Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for the easiest cleanup imaginable.)
Step 1: Prep the Potatoes
Place the halved baby potatoes in a medium bowl. Toss them with one tablespoon of olive oil and a generous pinch of salt and pepper. Spread them out in a single layer on one half of your prepared baking sheet.
Step 2: Roast the Potatoes (The Secret for Perfect Texture!)
Place the potatoes alone in the preheated oven and roast for 15 minutes. This head start ensures they become perfectly tender and crispy by the time the chicken is cooked through.
Step 3: Create the Magical Paste
While the potatoes par-cook, prepare the coating. In a bowl, combine the grated Parmesan, mayonnaise, ¼ cup olive oil, minced garlic, parsley, paprika, salt, and pepper. Stir until it forms a thick, paste-like consistency.
Step 4: Coat the Chicken
Pat the chicken breasts completely dry with paper towels (this is crucial for browning!). Place them in the same bowl you used for the potatoes and coat each piece thoroughly with the garlic-Parmesan paste.
Step 5: Assemble and Roast to Perfection
After the potatoes' 15 minutes are up, carefully remove the pan from the oven. Place the coated chicken breasts on the empty side of the hot pan. Return the pan to the oven and bake for 20-25 minutes, or until the chicken is cooked through (165°F internal temperature) and the coating is golden brown and crispy.
Step 6: The Optional Broil
For an extra-golden, bubbly finish, switch the oven to broil for the final 1-2 minutes. Watch it closely to prevent burning!
Step 7: Rest and Serve
Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
Pro-Tips for a Flawless One-Pan Meal
The Dry Chicken Secret: Never skip patting the chicken dry. Moisture is the enemy of a crispy crust.
Grate Your Own Parmesan: Pre-grated cheese contains anti-caking agents that can prevent it from melting as beautifully. A block of Parmesan you grate yourself will yield a superior, meltier crust.
Cut for Even Cooking: If your chicken breasts are very large or thick, slice them in half horizontally to create cutlets. This ensures they cook quickly and evenly alongside the potatoes.
Don't Crowd the Pan: Giving the chicken and potatoes space allows hot air to circulate, which is essential for roasting instead of steaming.
