# Ingredients:
→ 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)
# Instructions:
01 - Set the oven to 425°F and prepare a large baking sheet lined with parchment paper or aluminum foil.
02 - Place flour in one shallow bowl, beat eggs in a second bowl, and mix Parmesan, panko breadcrumbs, garlic powder, Italian herbs, paprika, salt, and pepper in a third bowl.
03 - Pat chicken dry, then dredge each breast in flour, dip into beaten eggs, and evenly coat with the Parmesan-panko mixture. Set aside.
04 - Toss halved potatoes with olive oil, garlic powder, paprika, salt, black pepper, and grated Parmesan until evenly coated.
05 - Spread potatoes on one side of the baking sheet in a single layer; place coated chicken breasts on the opposite side and lightly drizzle chicken with olive oil.
06 - Roast in the oven for 30 to 35 minutes, flipping potatoes once halfway through. Bake until chicken is golden and reaches an internal temperature of 165°F and potatoes are crispy and tender.
07 - Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.
