Description
Cheesy Garlic Chicken with Roasted Potatoes & Cherry Tomatoes is a hearty, one-pan meal featuring tender chicken breasts topped with a cheesy garlic crust, paired with crispy roasted potatoes and sweet, juicy cherry tomatoes.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved or quartered
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or grease it lightly.
- Toss halved potatoes with olive oil, half the oregano and thyme, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes.
- Season chicken with salt, pepper, and remaining herbs. Mix garlic, Parmesan, and mozzarella in a bowl.
- After potatoes have roasted, push them to one side and place chicken on the other. Top chicken with cheese mixture.
- Return to oven and roast for 20–25 more minutes until chicken is cooked through and cheese is golden and bubbly.
- During the last 10 minutes, add cherry tomatoes around chicken and potatoes to roast until softened.
- Garnish with fresh parsley and serve hot.
Notes
- For a spicier version, add red pepper flakes before roasting.
- Use bone-in chicken thighs for a juicier alternative, adjusting cook time as needed.
- Customize with additional vegetables like bell peppers or zucchini.
- Use a meat thermometer to ensure chicken reaches 165°F (75°C).
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 480
- Sugar: 5g
- Sodium: 530mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
