Garlic Butter Chicken Biteswith Crispy Potatoes

Preheat the oven to 400°F (400°F) and line two baking sheets with parchment paper.

Wash the russet potatoes, peel if desired, and cut them into 1‑inch cubes.

In a large bowl, toss the potato cubes with 2 tsp salt, 2 tsp garlic powder, 1.5 tsp oregano, 1.5 tsp black pepper, and 3 tsp olive oil until evenly coated.

Spread the seasoned potatoes in a single layer on one of the prepared baking sheets and roast for 25‑30 minutes, turning the pieces halfway through for even crispness.

While the potatoes roast, pat the chicken breasts dry with paper towels and cut them into bite‑size pieces.

In a separate bowl, combine 2 tsp salt, 2 tsp black pepper, 2 tsp paprika, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp cayenne pepper, 3 tsp olive oil, the melted butter, the minced garlic cloves, chopped parsley, and the lemon juice.

Add the chicken pieces to the bowl and toss thoroughly so each bite is well coated; let the chicken marinate for about 5 minutes.

Arrange the seasoned chicken bites on the second prepared baking sheet in a single layer.

Bake the chicken in the preheated oven for 15‑18 minutes, or until the internal temperature reaches 167°F (165°F) and the edges are lightly browned.

Remove both the potatoes and chicken from the oven; let them rest on the sheets for 5 minutes to finish cooking and retain juices.

Transfer the garlic butter chicken bites and crispy potatoes to a serving platter, arranging them side by side.

Garnish with a sprinkle of extra chopped parsley and a drizzle of fresh lemon juice, if desired, and serve warm.