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Garlic paprika baked chicken breast on a blue and white floral plate with roasted potato wedges, onion pieces, and fresh greens. Close-up dinner plate on a rustic wood table with golden roasted potatoes and juicy seasoned chicken.

Garlic Paprika Baked Chicken Breast with Roasted Potatoes

Nesting Lane
Garlic Paprika Baked Chicken Breast with Roasted Potatoes is a High Protein one-pan dinner with golden potatoes, roasted garlic, and bold seasoning.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2

Equipment

Large Rimmed Baking Sheet
Parchment Paper
Small Mixing Bowl
Tongs
Instant-read Thermometer

Ingredients
 

Instructions
 

  • Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  • In a small mixing bowl, combine the olive oil, paprika, garlic powder, kosher salt, black pepper, and dried Italian seasoning. Stir until mixed.
  • Place the chicken breasts on one side of the baking sheet.
  • Using a pastry brush, coat the tops of the chicken breasts evenly with half of the olive oil mixture.
  • Place the quartered potatoes and whole garlic cloves on the other side of the baking sheet.
  • Drizzle the remaining olive oil mixture over the potatoes and garlic. Toss to coat evenly.
  • Spread the potatoes out into a single layer across their side of the baking sheet.
  • Place the baking sheet in the oven and bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender with golden edges.
  • Remove the baking sheet from the oven.
  • Drizzle the fresh lemon juice lightly over the chicken.
  • Serve the chicken alongside the roasted potatoes and garlic cloves. Add a handful of mixed baby greens and fresh basil leaves if desired.

Notes

Tips and Tricks

Use a meat thermometer. The most reliable way to know your chicken is done is to check the internal temperature. It should read 165°F at the thickest part. Pulling it out early or cooking it too long changes the texture significantly.
Cut the potatoes evenly. Quarter the baby potatoes so the pieces are roughly the same size. This helps them cook at the same rate and get those crispy edges all the way through.
Spread the potatoes in a single layer. Overlapping potatoes will steam instead of roast. Give them space on the pan and you'll get better color and texture.
Pat the chicken dry before seasoning. A quick pat with a paper towel before you add the olive oil mixture helps the seasoning stick and encourages better browning in the oven.
Let the chicken rest. After pulling the pan from the oven, give the chicken a minute or two before slicing. This helps keep the juices inside the meat.

Storing and Reheating

Storing: Place leftovers in an airtight container and refrigerate for up to 3 days. Store the chicken and potatoes together or separately.
Freezing: The chicken freezes well for up to 2 months. The potatoes can be frozen but may lose some texture after thawing. Wrap tightly and store in a freezer-safe container.
Reheat in the Oven: Place the chicken and potatoes on a baking sheet and warm at 350°F for about 10 to 15 minutes, or until heated through.
Reheat in the Microwave: Place a serving on a microwave-safe plate and cover loosely. Heat in 60-second intervals until warm.
Reheat on Stovetop - Place a serving in a skillet over low to medium heat with a small splash of water or olive oil. Warm for a few minutes, turning the chicken once, until heated through.

Nutrition

Calories: 443kcalCarbohydrates: 43gProtein: 29gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 72mgSodium: 728mgPotassium: 1429mgFiber: 6gSugar: 2gVitamin A: 126IUVitamin C: 54mgCalcium: 55mgIron: 3mg
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