Ingredients
3-4 small-medium brown/russet potatoes3 tablespoons oil, divided
4 teaspoons garlic powder
1 tablespoon Italian seasoning
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/3 cup grated parmesan cheese, plus additional for topping
3-4 boneless skinless chicken breasts
ranch dressing or ketchup, for serving
Instructions
heat kitchen appliance to 425 degrees. gently grease an oversized baking sheet pan.Wash and dry potatoes, then slice through skinny wedges. (You ought to have 8-10 wedges per potato - if you narrow them too thick they will not get tender and may not cook through completely) Place potato wedges in an exceedingly bowl. Drizzle with one 1/2 tablespoons of oil and toss to coat.
in an exceedingly little bowl stir along garlic powder, Italian seasoning, salt, pepper, and Parmesan cheese. Pour half the mixture into the bowl with the potatoes and toss to mix. put aside remaining seasoning.
organize potatoes on ready pan so none of the potatoes square measure overlapping and that they square measure all contact their facet (not standing up so the skin-side is touching the pan). Bake in preheated kitchen appliance for quarter-hour. meantime prepare the chicken...
Brush chicken with remaining oil, then sprinkle on either side with remaining seasoning mixture.
when the potatoes have barbecued for quarter-hour, take away them from the kitchen appliance and scale back kitchen appliance temperature to four hundred degrees. Use a fork to flip every potato wedge over to the opposite facet. speed all of the potatoes towards the sides of the pan to create space for composing the chicken on the pan.
come to kitchen appliance for 15-20 minutes till chicken is barbecued through and potatoes square measure fork-tender and tender on the skin.
high chicken and potatoes with extra Parmesan cheese if desired and serve with catsup or ranch dressing.
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