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Baked Crispy Chicken and Potatoes
Category
Main Course
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
- 1 pound boneless skinless chicken breasts (cut into 1 1/2 inch pieces)
- Kosher salt (to taste)
- 1/4 cup olive oil (plus more to drizzle)
- 1 1/2 cups plain breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 4 small russet potatoes or 4 yukon gold potatoes (peeled and cut into 1 inch pieces)
- Lemon wedges (to serve)
Instructions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- To a small bowl, add the chicken, a good pinch of salt and a drizzle of olive oil, just enough to moisten the chicken. Toss well to coat and combine.
- To a large bowl add the breadcrumbs, parmesan cheese, black pepper, garlic powder, oregano and a good pinch of salt. Mix well to combine. Add the seasoned chicken to the breadcrumb mixture and toss well to coat the chicken in the breadcrumbs. Remove the coated chicken from the breadcrumbs, leaving any remaining breadcrumbs in the bowl. Spread the chicken evenly on the prepared pan. Add the diced potatoes to the remaining breadcrumb mixture and toss well to coat the potatoes in the remaining breadcrumbs. Nestle the potatoes in between the chicken on the prepared tray. Drizzle the chicken and potatoes with the olive oil and bake for 35 minutes or until golden brown, the chicken is cooked through and the potatoes are tender. Serve warm with lemon wedges if desired.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 594
Amount/Serving
% Daily Value
- Carbs
- 60 grams
- Protein
- 38 grams
- Fat
- 22 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 84 milligrams
- Sodium
- 630 milligrams
- Fiber
- 6 grams
- Sugar
- 4 grams
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