Cheesy Garlic Chicken with Roasted Potatoes & Cherry Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Chicken:

1.5 lbs (700g) boneless, skinless chicken breasts or thighs

Salt & black pepper, to taste

1 tsp paprika

1 tsp garlic powder

2 tbsp olive oil

3 cloves garlic, minced

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 tbsp fresh parsley (optional, for garnish)

For the Roasted Veggies:

1 lb baby potatoes, halved

1.5 cups cherry tomatoes

1 tbsp olive oil

½ tsp dried oregano

½ tsp garlic powder

Salt & pepper, to taste

 

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.

2. Season the potatoes and tomatoes:
In a bowl, toss the baby potatoes and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper. Spread them out on one half of the baking sheet.

3. Prepare the chicken:
Pat chicken dry and season with salt, pepper, paprika, and garlic powder. Heat 2 tbsp olive oil in a skillet over medium heat. Sear chicken for 2–3 minutes per side until golden brown (not fully cooked). Remove and place on the other half of the baking sheet.

4. Bake:
Roast everything together for 20–25 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender.

5. Add cheese:
Sprinkle mozzarella and Parmesan evenly over the chicken. Return to the oven for 5–7 minutes, or until cheese is melted and bubbly.

6. Garnish and serve:
Top with chopped parsley and serve hot with the roasted potatoes and tomatoes.