Recipe May 29 Roasted Chicken and Baby Baker Potatoes - ABC 33/40 - Birmingham News, Weather, Sports

Recipe May 29 Roasted Chicken and Baby Baker Potatoes

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Roasted Chicken and Baby Baker Potatoes

Yield: 6 servings

 

 

6, 4 ounce chicken breasts

¨÷ cup olive oil

2 teaspoons minced garlic in water

1 teaspoon dried Italian herbs

1 teaspoon kosher salt (optional)

¼ teaspoon black pepper

¼ cup shredded Parmesan cheese

12 ounces baby baker potatoes

 

 

Instructions

 

Preheat oven to 350 degrees. Spray a 9 x 13 baking sheet with non-stick coating and place 6 chicken breasts on pan.

 

In a small mixing bowl combine the oil, garlic, herbs, salt and pepper. Distribute 3 tablespoons of mixture evenly over all chicken breasts, reserving the remaining seasoning mixture.

 

Sprinkle ¼ cup shredded Parmesan cheese evenly over all of the chicken breasts.

 

In a medium mixing bowl, add the potatoes and coat them with the remaining seasoning mixture. Distribute the potatoes evenly over and around the chicken.

 

Bake for 35 to 45 minutes or until internal temperature of chicken reads 165F on an instant read thermometer. Cooking times may vary due to differences in ovens.

 

Serve immediately!