# 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 tsp garlic powder
07 - 1 tsp dried Italian herbs (oregano, basil, thyme)
08 - 1/2 tsp paprika
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper
11 - 2 tbsp olive oil, for drizzling
→ Potatoes
12 - 1.5 lbs baby potatoes, halved
13 - 2 tbsp olive oil
14 - 1/2 tsp garlic powder
15 - 1/2 tsp paprika
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
18 - 2 tbsp grated Parmesan cheese
→ Garnish
19 - Fresh parsley, chopped (optional)
20 - Lemon wedges (optional)
# Method:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
02 - Place flour in a shallow bowl. Beat eggs in a second bowl. In a third bowl, combine Parmesan, panko, garlic powder, Italian herbs, paprika, salt, and pepper.
03 - Pat chicken breasts dry. Dredge each breast in flour, dip in beaten eggs, and thoroughly coat 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 Parmesan until evenly coated.
05 - Lay potatoes on one side of the prepared 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 is golden and internal temperature reaches 165°F (74°C), and potatoes are tender and crisp.
07 - Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
