Parmesan-Garlic Chicken with Roasted Potato Wedges
Try this Parmesan-Garlic Chicken with Roasted Potato Wedges recipe
Try this Parmesan-Garlic Chicken with Roasted Potato Wedges recipe
- Carbohydrate 32.0914250003777 g
- Cholesterol 76.6900000081874 mg
- Fat 11.8213875004808 g
- Fiber 2.27299991607666 g
- Protein 34.6806250035783 g
- Saturated Fat 3.0870907513085 g
- Serving Size 1 1 Serving (309g)
- Sodium 810.574250142212 mg
- Sugar 29.8184250843011 g
- Trans Fat 0.801900750104778 g
- Calories 375 calories
Step-by-step
- Preheat oven to 400 degrees.
- Wash and dry potatoes then cut into quarters.
- Cut each quarter into two or three 1" wedges then place into a bowl.
- Add oil, salt, and pepper, toss to coat, then place onto a foil-lined, nonstick-sprayed baking sheet and roast for 35 minutes, flipping half way through.
- Brush chicken breasts on both sides with oil then season with salt and pepper.
- Place onto a nonstick-sprayed baking sheet.
- In a small bowl, combine parmesan cheese, garlic cloves, and oil then spread evenly on top of both chicken breasts.
- Roast for 20 minutes with potatoes.
- Remove chicken and potatoes then sprinkle 2 Tablespoons parmesan cheese on top of hot potatoes and then serve.
While pan-frying chicken cutlets relies on rapid, high-heat stove manipulation, roasting both poultry and root vegetables simultaneously in a 400-degree environment creates a hands-off meal through steady convection heat. Managing dual sheet pans requires staggering your loads or timing your cuts so dense starches and lean proteins reach doneness at the exact same moment.
- Cut russet potatoes into uniform one-inch wedges to ensure the interior starches gelatinize and soften while the exterior dehydrates into a crisp crust.
- Flip the potato wedges at the seventeen-minute mark to promote even browning across all exposed surfaces against the foil-lined baking sheet.
- Coat the chicken breasts with olive oil prior to seasoning so the salt and pepper adhere uniformly to the protein surface rather than falling to the pan bottom.
- Apply the minced garlic and parmesan mixture directly onto the oiled chicken during the final twenty minutes of oven time to prevent the pungent alliums from burning and turning bitter.
Pairing these roasted elements with a bright, acidic green salad provides necessary contrast to the rich dairy and starch. Letting the chicken rest for five minutes off the heat allows the internal juices to redistribute evenly throughout the muscle fibers.
