Ingredients
• 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
• 1.5 lbs baby potatoes, halved (or Yukon Gold, 1.5″ chunks)
• 3 tbsp olive oil
• 4 tbsp unsalted butter, melted
• 5 cloves garlic, minced
• ⅓ cup grated Parmesan (plus extra for topping)
• 1 tsp dried thyme (or 1 tbsp fresh, chopped)
• 1 tsp dried rosemary (or 1 tbsp fresh)
• ½ tsp paprika
• Salt & black pepper to taste
• Optional: 1 lemon, sliced (for brightness & presentation)
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment.
- In a bowl, toss potatoes with 2 tbsp olive oil, 1 tbsp melted butter, half the garlic, 1 tbsp Parmesan, thyme, rosemary, paprika, salt, and pepper. Spread on one side of the sheet.
- Rub chicken with remaining olive oil, salt, and pepper. Place on the other side of the sheet.
- Roast 15 mins.
- Meanwhile, mix remaining melted butter, garlic, and 2 tbsp Parmesan. After 15 mins, remove pan, brush mixture over chicken and potatoes. Flip potatoes. Scatter lemon slices over top (if using).
- Return to oven 15–20 mins, until chicken reaches 165°F and potatoes are crisp-tender.
- Sprinkle with extra Parmesan and fresh herbs. Rest 5 mins before serving.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 35 mins, Total Time: 50 mins, Servings: 4
Calories: 580, Net Carbs: 32g, Fats: 28g, Protein: 48g
(Lower-carb option: Swap potatoes for radishes or turnips—net carbs drop to ~10g/serving!)