Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 2 medium potatoes (such as Yukon Gold or russet), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: fresh parsley for garnish

Instructions

1. Preheat the oven to 425u00b0F (220u00b0C).
2. In a large bowl, toss the potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet or in a roasting pan. Roast in the preheated oven for 15 minutes.
4. While the potatoes roast, prepare the chicken. In the same bowl, mix the chicken breasts with the remaining 1 tablespoon of olive oil, garlic powder, paprika, dried thyme, and the remaining 1/2 teaspoon of salt.
5. After 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the seasoned chicken breasts on the other side, ensuring they are not overlapping.
6. Return the baking sheet to the oven and roast for another 15 minutes, or until the chicken is cooked through (internal temperature of 165u00b0F or 74u00b0C) and the potatoes are golden and crispy.
7. Remove from the oven and let the chicken rest for 2-3 minutes. Garnish with fresh parsley if desired, then serve immediately.

Nutrition per Serving