Instructions
Preheat oven to 425°F (220°C).
In a large bowl, toss the baby potatoes with 1 tablespoon olive oil, half of the garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
Spread potatoes on a baking sheet in a single layer. Roast for 15 minutes.
Meanwhile, season chicken with remaining olive oil, garlic powder, salt, and pepper.
After 15 minutes, push potatoes to one side of the baking sheet. Add the chicken pieces to the other side.
Return to oven and roast for another 10–12 minutes, or until chicken is cooked through and potatoes are golden and crispy.
Garnish with fresh parsley and serve hot.
Chef Notes
For extra crispiness, broil for the last 2–3 minutes.
You can substitute chicken breast with boneless thighs for juicier meat.
Add fresh lemon zest or a squeeze of lemon before serving for brightness.
Excellent as a meal prep option—stays great in the fridge for up to 3 days.
Total Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings
Serves 4
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