4 boneless skinless chicken breasts, or 4-6 boneless thighs
1 1/2-2 pounds baby red and/or gold potatoes
1/4 cup oil
salt and pepper, to taste
3 tablespoons dry Ranch seasoning mix (about two packets)
2 teaspoons garlic powder
1/4 cup grated parmesan cheese (shredded or from the green can)
Preheat oven to 425 degrees and pound chicken breasts to even thickness (less than 1 inch throughout). Grease a large sheet pan and set aside.
Arrange chicken and potatoes on prepared pan in a single layer. Drizzle with oil and toss to coat. Season generously with salt and pepper, Ranch seasoning, and garlic powder. Toss to coat well. Sprinkle parmesan over the potatoes.
Bake for 15 minutes, then switch to broil for 3-5 minutes until potatoes are crispy and chicken is browned. (Watch carefully so it doesn’t burn). Garnish with parsley if desired and serve.