Make My Day Camp: Baked Crispy Chicken and Potatoes

Wednesday, February 16, 2022

Baked Crispy Chicken and Potatoes

This is an easy, one sheet-pan meal that comes together quickly and is surprisingly good. I say surprisingly because the picture online doesn't look that great (it appears to be all one color and super breaded) and the pictures that I took don't look that great (it appears to be all one color but not breaded very much), but the flavor and texture is a winner. Don't think 'chicken nuggets' for dinner - even though it looks like it hahah - like Dave did when I told him what I was making, he's all 'chicken nuggets?' like it's a bad thing hahaha. We don't tend to eat nuggets for dinner (however, chicken fingers are my go to fast-food lunch!). This is really good, trust me!

I didn't have plain breadcrumbs on hand so I substituted panko, I also substituted grated parm from the jar, and didn't serve with lemon wedges.

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
Kosher salt to taste
1/4 cup olive oil, plus more to drizzle
1 1/2 cups plain breadcrumbs
1/2 cup freshly grated parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
4 small russet potatoes or 4 yukon gold potatoes peeled and cut into 1 inch pieces
Lemon wedges, to serve

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
To a small bowl, add the chicken, a good pinch of salt and a drizzle of olive oil, just enough to moisten the chicken. Toss well to coat and combine.
To a large bowl add the breadcrumbs, parmesan cheese, black pepper, garlic powder, oregano and a good pinch of salt. Mix well to combine. Add the seasoned chicken to the breadcrumb mixture and toss well to coat the chicken in the breadcrumbs. Remove the coated chicken from the breadcrumbs, leaving any remaining breadcrumbs in the bowl. Spread the chicken evenly on the prepared pan. Add the diced potatoes to the remaining breadcrumb mixture and toss well to coat the potatoes in the remaining breadcrumbs. Nestle the potatoes in between the chicken on the prepared tray. Drizzle the chicken and potatoes with the olive oil and bake for 35 minutes or until golden brown, the chicken is cooked through and the potatoes are tender. Serve warm with lemon wedges if desired.
recipe found a giadzy.com