Garlic-Herb Sheet Pan Chicken and Potatoes with Bacon and Cheddar

Long title, wicked meal. Those flavors: garlic, basil, oregano, onion, and paprika - clinging to every chunk of chicken and potato. Add sharp cheddar and smoky bacon and you've got all the flavors of a loaded baked potato (with the joy of roasted chicken), and none of the work.

I mean - look at that cheesy goodness! And, you couldn't possibly find an easier meal for a busy weeknight. I basically listed ALL the ingredients in the title, AND I also called out the sheet pan!

I love me some sheet pan meals. They're incredibly easy to assemble and even easier to clean up. Just scoop up the parchment paper (or foil) and toss it away. Done and done.

A note about the garlic: I used dried minced garlic, and here's why: This minced garlic is smoother and more mellow than fresh; plus, there's no risk of burning fresh garlic as everything roasts. One more reason to try it; the dried garlic rehydrates in the olive oil, completely infusing the chicken and potatoes with its nutty, distinct flavor.

About cooking the bacon: In this recipe, I suggest cooking the bacon until chewy-crisp first and then adding it to the chicken and potatoes when you add the cheese at the end of cooking. Yes, you CAN cook the raw bacon with the chicken and potatoes from the very beginning, but I find it makes for a greasier meal. If you love your bacon grease, go for it. My mom would make it that way. To cook the bacon separately, place the strips on a parchment paper-lined baking sheet and bake in a 400-degree oven for 12 to 15 minutes. That's about the amount of time you'll need to prep the chicken and potatoes - so it's perfect. You can also use the microwave to cook the bacon.

Garlic-Herb Sheet Pan Chicken and Potatoes with Bacon and Cheddar

4 strips bacon, cooked until chewy-crisp and cut into bite-size pieces
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 pound small red or gold potatoes (or a combination), quartered into wedges
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried minced garlic
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and ground black pepper
1/2 cup shredded cheddar cheese
Chopped fresh chives or green onions for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the chicken and potatoes. Add the olive oil, basil, oregano, garlic, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Transfer the mixture to the prepared pan and spread out in a single layer. Roast for 20 to 25 minutes, until the chicken is cooked through and the potatoes are golden brown and tender. Top everything with the cooked bacon and cheese and return the pan to the oven for 2 to 3 minutes to melt the cheese.
Sprinkle the chives or green onions over top and serve.
Serves 4