# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup grated Parmesan cheese
05 - 1 cup panko breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs (oregano, basil, thyme)
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons olive oil for drizzling
→ Potatoes
12 - 1.5 pounds baby potatoes, halved
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon paprika
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 tablespoons grated Parmesan cheese
→ Garnish
19 - Fresh parsley, chopped (optional)
20 - Lemon wedges (optional)
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan, panko breadcrumbs, garlic powder, Italian herbs, paprika, salt, and black pepper.
03 - Pat chicken dry. Dredge each breast in flour, dip in egg, then coat thoroughly with the Parmesan-panko mixture. Set aside.
04 - In a large bowl, toss halved baby potatoes with olive oil, garlic powder, paprika, salt, black pepper, and grated Parmesan until evenly coated.
05 - Place potatoes on one side of the baking sheet in a single layer. Place coated chicken breasts on the other side. Drizzle chicken lightly with olive oil.
06 - Bake for 30 to 35 minutes, flipping potatoes halfway through, until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
07 - Let rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
