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
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.