A dish that embodies comfort food at its finest, with creamy, cheesy goodness enveloping tender chicken and perfectly roasted, herb-seasoned potatoes.
Ingredients
Scale:
4 pieces (about 1.5 pounds) Chicken breasts
3 tablespoons Olive oil
4 cloves, minced Garlic
2 teaspoons Italian seasoning
1 teaspoon Salt
½ teaspoon Black pepper
1 cup Shredded cheese (cheddar or mozzarella)
1.5 pounds Potatoes (Yukon Gold or red), cut into wedges
2 tablespoons, chopped Fresh herbs (rosemary or thyme)
Instructions
Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
In a large bowl, whisk together olive oil, minced garlic, Italian seasoning, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Let them sit for about 15 minutes.
While the chicken marinates, prepare the potatoes. In another bowl, toss the potato wedges with olive oil, salt, pepper, and fresh herbs until well coated.
On a large baking sheet, arrange the marinated chicken breasts in the center and spread the seasoned potatoes around them.
Bake for 25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
Sprinkle the shredded cheese over the chicken and return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for a few minutes before serving.
