Scale

4 boneless, skinless chicken breasts

1 pound baby potatoes, halved

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon smoked paprika

½ teaspoon red pepper flakes (optional)

2 tablespoons unsalted butter, melted

2 tablespoons chopped fresh parsley (for garnish)

Lemon wedges (for serving)

Preheat oven to 400°F (200°C) and grease a large baking dish.

In a large bowl, combine olive oil, minced garlic, salt, black pepper, oregano, thyme, rosemary, smoked paprika, and red pepper flakes.

Add the chicken breasts and potatoes to the bowl, tossing to coat them evenly with the seasoning mixture.

Transfer everything to the prepared baking dish, spreading it out evenly. Drizzle melted butter over the top.

Bake for 35-40 minutes, or until the chicken is cooked through (165°F internal temperature) and potatoes are tender.

Broil for 2-3 minutes at the end for extra crispiness, if desired.

Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges.