Got a winner of an easy chicken dinner for you! Parmesan-Garlic Chicken with Roasted Potato Wedges take just 10 minutes to prep then bake — HANDS OFF — for 35 minutes total. We’re talking a completel meal that goes from fridge to the table in under an hour!
You can dress it up a ton of different ways too. These photos show the chicken sliced on a bed of baby spinach, but you could top the baked parmesan-garlic chicken with marinara sauce and mozzarella cheese then broil for a few minutes for easy Chicken Parmesan. Switch up the spices on the potato wedges to have anything from tex-mex to ranch potatoes!
Start with the Roasted Potato Wedges. First slice 2 russet potatoes in quarters, then each quarter into 2 or 3 wedges. You’ll want them to be about 1″ thick.
Place the wedges into a bowl then toss with 1 Tablespoon extra virgin olive oil, lots of salt and pepper, and then place the wedges on a nonstick-sprayed baking sheet and bake at 400 degree for 15 minutes.
While the potatoes are roasting, brush 2 chicken breasts on both sides with extra virgin olive oil, season with salt and pepper, and then place onto a nonstick-sprayed baking sheet.
Mix up a yummy, flavorful concoction of 1/4 cup grated parmesan cheese, 2 minced garlic cloves and 1 teaspoon extra virgin olive oil, then smear it over the top.
Take the potato wedges out and then flip, then place both the potatoes and chicken back into the oven for 20 minutes.
Top the hot potato wedges with a sprinkle of more parmesan cheese, and then dinner’s done!
Baking chicken is one of my very favorite ways to cook out — they turn out so tender, moist, and juicy. The golden, parmesan-garlic crust is perfection on top, too. So much cozy flavor!
The roasted potato wedges are stars, too. I LOVE this easy side dish.
Enjoy!
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