- 2 pounds small red-skinned potatoes, quartered
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons Fresh Jax VamPepper Garlic Blend (affiliate link)
- 2 skinless, boneless chicken breast
- parsley for garnish
Preheat the oven to 425°. In a large bowl or large plastic bag, toss the potatoes with 2 tablespoons of olive oil and 2 tablespoons of Fresh Jax VamPepper Garlic Blend. Spread out in a large baking dish and roast for 25-30 minutes until the potatoes begin to brown. In a small bowl, mix 2 tablespoons of olive oil and 2 tablespoons of Fresh Jax VamPepper Garlic Blend. Once mixed, brush on or pour over the chicken breasts. Remove the baking dish from the oven, push the potatoes to the side and arrange chicken breasts in the middle of the baking dish. Return the baking dish to the oven and bake until the chicken is cooked through and the potatoes are tender; about 20 minutes. Remove from the oven; slice chicken on a plate with potatoes. Add parsley for garnish and enjoy!