Ingredients
- Chicken breast: 1 pound, cut into 1-inch pieces
- Russet potatoes: 2 large, peeled and diced
- Olive oil: 2 tablespoons
- Paprika: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced potatoes with 1 tablespoon of olive oil, salt, pepper, paprika, garlic powder, and onion powder on a baking sheet.
- Step 2: Spread the potatoes in a single layer on the baking sheet and bake for 20 minutes.
- Step 3: While potatoes are baking, toss the chicken pieces with the remaining 1 tablespoon of olive oil, salt, and pepper in a bowl.
- Step 4: After the potatoes have baked for 20 minutes, remove the baking sheet from the oven and add the chicken to the baking sheet, spreading it evenly amongst the potatoes.
- Step 5: Return the baking sheet to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the potatoes are crispy.
- Step 6: Serve immediately in bowls.
Notes
- To keep the potatoes crispy, store any leftovers separately from the chicken.
- Reheat in a dry skillet or air fryer to revive the potato's crispness.
- Top your bowl with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
- For extra crispy potatoes, parboil them for 5 minutes before roasting!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American