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Crispy Potato Wedges With Garlic Herb Chicken And Mushrooms

A delightful combination of crispy potato wedges and savory garlic herb chicken with mushrooms, perfect for a comforting family meal.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs chicken breast, cut into bite-sized pieces Substitute with tofu for a vegetarian option.
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil For sautéing.
  • 1 tsp Italian seasoning Can be substituted with fresh herbs.
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Potato Wedges
  • 4 large potatoes, cut into wedges Russets work best for crispiness.
  • 2 tbsp olive oil For tossing the wedges.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) for crispy potato wedges.
  2. In a large bowl, toss potato wedges with olive oil, garlic powder, paprika, salt, and black pepper.
  3. Arrange the coated potato wedges in a single layer on a baking tray.
Baking the Potato Wedges
  1. Bake for 35-40 minutes, turning halfway through.
  2. Listen for a sizzle as they begin to crisp up.
Cooking the Chicken and Vegetables
  1. Heat olive oil in a skillet over medium heat and add minced garlic.
  2. Add chicken to the skillet and cook until lightly browned, about 5-7 minutes.
  3. Stir in mushrooms and bell pepper, seasoning with Italian seasoning, paprika, salt, and pepper.
  4. Continue cooking until mushrooms are tender and chicken is fully cooked, about another 5-10 minutes.
  5. Sprinkle with fresh parsley before serving.
Serving
  1. Serve the roasted potato wedges alongside the garlic herb chicken, mushrooms, and peppers.

Notes

For extra crispy texture, soak potatoes in cold water for 30 minutes before roasting. You can also substitute the chicken with chickpeas or grilled tofu for a vegetarian option.