Garlic Herb Chicken with Roasted Tomatoes and Potatoes

1Preheat your oven to 400°F (200°C).

2In a large bowl, combine the diced potatoes (4 medium), cherry tomatoes (2 cups), minced garlic (4 cloves), olive oil (2 tablespoons), oregano, thyme, paprika (1 teaspoon), salt, and pepper. Toss until everything is well coated.

3Spread the potato and tomato mixture evenly on a large baking sheet.

4Season the boneless chicken breasts (4) with salt, pepper, and a sprinkle of paprika (1 teaspoon) on both sides. Place the chicken breasts on the baking sheet with the vegetables.

5Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes (4 medium) are tender and golden brown.

6Remove from the oven and let it rest for 5 minutes before serving.

7Garnish with fresh parsley and serve hot.