Got a winner, winner, easy chicken dinner for you! Parmesan-Garlic Chicken with Roasted Potato Wedges takes just 10 minutes to prep then bakes for 35 minutes total. We’re talking fridge to the table in a snap!
You can dress it up a ton of different ways too. I served my chicken sliced and on a bed of baby spinach, but you could top the baked parmesan-garlic chicken with marinara sauce and mozzarella cheese then broil for a few minutes for easy Chicken Parmesan. Switch up the spices on the potato wedges to have anything from tex-mex to ranch potatoes!
Start with the Roasted Potato Wedges. First slice 2 russet potatoes in quarters, then each quarter into 2 or 3 wedges. You’ll want them to be about 1″ thick.
Place the wedges into a bowl then toss with 1 Tablespoon extra virgin olive oil, lots of salt and pepper, and then place the wedges on a nonstick-sprayed baking sheet and bake at 400 degree for 15 minutes.
While the potatoes are roasting, brush 2 chicken breasts on both sides with extra virgin olive oil, season with salt and pepper, and then place onto a nonstick-sprayed baking sheet.
Mix up a yummy, flavorful concoction of 1/4 cup grated parmesan cheese, 2 minced garlic cloves and 1 teaspoon extra virgin olive oil, then smear it over the top.
Take the potato wedges out and then flip, then place both the potatoes and chicken back into the oven for 20 minutes. Top the hot potato wedges with a sprinkle of more parmesan cheese, and then dinner’s done!
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Parmesan-Garlic Chicken with Roasted Potato Wedges
Description
Parmesan-Garlic Chicken with Roasted Potato Wedges is a quick and crowd-pleasing meal with lots of satisfying flavor.
Ingredients
- For the Roasted Potato Wedges:
- 2 small russet potatoes
- 1 Tablespoon extra virgin olive oil
- salt & pepper
- 2 Tablespoons grated parmesan cheese
- For the Parmesan-Garlic Chicken:
- 2 chicken breasts
- extra virgin olive oil
- salt & pepper
- 1/4 cup grated parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon extra virgin olive oil
Directions
- 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.
Notes
Potato Wedges adapted from Jenna Weber
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I seriously need to bake my chicken more often. It comes out so tender, moist, and juicy. The golden, parmesan-garlic crust was perfection on top too. Bursting with flavor!
My favorite was definitely the roasted potato wedges – Ben went nuts for ’em! So easy, too.
YUM.
Well I hope you had a wonderful weekend too, friends! Off to wind down with some Oscar fashions before the start of a crazy week. See ya’!
Brenda 02.25.2013
Our kids went to ISU, and we always ate at Hickory Park when we were in Ames. I could never order anything but the Sassy Southern either. Why mess with perfection? Mmmmm, now I am really craving BBQ.
Erica 02.25.2013
Just wanted to say thank you for posting pictures of Iowa! The snowy country view makes me miss Iowa so much! Once an Iowa girl…always an Iowa girl.
Love your blog for many reasons
Thanks again!
Parmesan-Garlic Chicken with Roasted Potato Wedges | Iowa Girl … | ClubEvoo 02.25.2013
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Katie @ Blonde Ambition 02.25.2013
What a fun weekend! That BBQ sandwich looks in-sane. I’ve gotta make some potato wedges like this soon, they look so perfectly crisp!
Carolyn D. 02.24.2013
Your photography makes me feel like I am right there enjoying the meal with you. Graduated from ISU in ’68 and haven’t been back since so looks like I missed a good eating place by a couple of years.
Nina @ Too Hottie For That Body 02.24.2013
Finding a great BBQ place like that takes some skill. I grew up in Texas and I’m still convinced that nobody can smoke a brisket like my dad. Who I have forgiven for convincing me that brisket was the meat of some strange bird. I believed this until I was 20… maybe I shouldn’t confess that in public.
Sarah @ Making Thyme for Health 02.24.2013
I thought I recognized those potato wedges from ELR. They look yummy! I want to see the movie with Melissa McCarthy and Sandra Bullock, it looks freakin hilarious! Almost as funny as Ben stuffing his face with popcorn, lol.
Jennifer 02.24.2013
That food looks delish! Ames is where my nephew used to live. He is a member of the band called The Poison Control Center.
christy 02.24.2013
Love Hickory Park. I grew up in Story City and it was such a treat to go into Ames to the HP and get a sundae – my fav was the salted nut roll. I need to get back there this summer!
Ashley 02.24.2013
That looks so delicious! :)
Anna 02.24.2013
The wedges look perfectly crispy! Now I might go make some…thanks for the idea!
Losing Lindy 02.24.2013
The Blue Bunny makes me laugh…I am orig from SD (not San Diego) and my step dad worked for BB for YEARS.
Debt girl 02.24.2013
I am making both the chicken and taters this week! My kid is hating chicken, she is so tired of it! Thanks for quick and easy idea!
Jessica 02.24.2013
Did you have a sundae at Hickory Park? So.many.choices.
My husband and I were just talking about Hickory Park yesterday. We have only been there once (it is over an hour away), totally worth the drive.
This meal looks so good, I might make it this week!
Beth 02.24.2013
The Saucy Southerner is my favorite too. Good call!
Molly 02.24.2013
ah that makes me homesick for college. I miss that town! But you’re right, so much has changed since then!
Heidi 02.24.2013
I agree, Molly! Love reading this blog from Memphis – a little taste of home :) I miss you, Ames and Hickory Park.
Jessica 02.24.2013
Wow! What a great weekend! I’m having total food envy! (And proximity envy. We just moved to a town that seems to be four hours from everything.)
Potatoes and Pilates 02.24.2013
Those ‘taters look perfect!
BeccaV 02.24.2013
Wow, Sips and Paddys are still there… It’s been forever since I have been back to Ames (like since 2002, when i graduated, noe i feel old!) thanks for the trip down memory lane!
Kris B. 02.24.2013
Your potatoes look wonderful!! I can never get mine to turn out as crispy as yours look so I’m anxious to try your recipe. The chicken looks yummy too!