Baked Chicken Breast and Potato Recipe
- cook TIME 40 mins
- prep TIME 5 mins
- total TIME 45 mins
Ingredients (12)
- 22 oz skin-on boneless chicken breasts butterflied
- 28 oz potatoes cut into small wedges
- 1 tbsp Italian seasoning
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tsp Cajun seasoning
- 1 tsp paprika divided
- 1 tsp garlic powder divided
- 1/2 tsp salt divided
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Butterfly the chicken: Place the chicken breasts on the cutting board. From the long side of the chicken, slice it in half but leave about 1/4 inch so the pieces are still intact
Cut the potatoes: Wash the potatoes carefully under running water. Cut the potatoes in half lengthwise. Cut the halves lengthwise into 3 to 4 small wedges.
Chop the parsley: Bunch the parsley together and chop finely.
Cook:
Microwave the potatoes: Add 28 oz potatoes into a bowl and cover it with plastic wrap. Cook in the microwave for 10 minutes.
Season the chicken: Season 22 oz skin-on boneless chicken breasts with 1 tbsp Italian seasoning, 2 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/2 tsp ground black pepper. Rub the seasoning blend thoroughly on the chicken.
Prepare the baking tray: Prepare a lined baking tray. Place the seasoned chicken breasts in the middle of the tray and the potato wedges around them.
Season the potatoes: Brush 2 tbsp olive oil on the potatoes. Sprinkle them with 1 tsp dried oregano, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Lastly, spread 1 tbsp unsalted butter on the potato wedges.
Bake the chicken and potatoes: Bake the chicken and potatoes at 450 °F for 25 minutes.
Garnish and serve: Sprinkle with 2 tbsp parsley. Enjoy!
