# What You'll Need:
→ 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, or 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)
# How to make it:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Place the flour in a shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and black pepper.
03 - Pat chicken dry. Dredge each breast in flour, dip into beaten eggs, then coat thoroughly with the Parmesan-panko mixture. Set aside.
04 - In a large bowl, toss halved potatoes with olive oil, garlic powder, paprika, salt, black pepper, and Parmesan cheese until evenly coated.
05 - Place potatoes on one side of the baking sheet in a single layer. Arrange coated chicken breasts on the other side. Lightly drizzle chicken with olive oil.
06 - Bake for 30 to 35 minutes, flipping potatoes halfway through, until chicken is golden and cooked through (internal temperature 165°F) and potatoes are tender and crispy.
07 - Allow chicken and potatoes to rest for 5 minutes before serving. Garnish with parsley and serve with lemon wedges if desired.
