Prep the Ingredients:
Wash and dry the baby potatoes. Halve them if small, or cut into bite-sized chunks if larger. Pat the chicken dry to ensure crispiness.

Season the Chicken and Potatoes:
In a bowl, combine minced garlic, olive oil, melted butter, Italian seasoning, salt, black pepper, and paprika (if using). Toss the chicken and potatoes in this mixture until well coated. Let the chicken marinate for at least 20 minutes for enhanced flavor.

Choose Your Cooking Method:

Oven-Baked Method:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly with oil. Arrange the chicken and potatoes in a single layer. Bake for 35–40 minutes, flipping the chicken and stirring the potatoes halfway through. In the last 5 minutes, sprinkle grated Parmesan over the top. Broil for an additional 2–3 minutes for extra crispiness if desired.

Pan-Seared Method:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 6–7 minutes per side until golden brown and cooked through. Remove from the pan and set aside. In the same pan, cook the potatoes for 10–12 minutes, stirring occasionally. Add Parmesan, stir to coat, then return the chicken to the pan for 2 more minutes to absorb the flavors.

Air-Fryer Method:
Preheat the air fryer to 375°F (190°C). Place the chicken in the air fryer basket and cook for 15 minutes. Flip the chicken, add the potatoes, and continue cooking for another 10–12 minutes. Sprinkle Parmesan on top and air fry for an additional 3 minutes until crispy.

Serve:
Garnish with fresh parsley and serve hot.