1. Preheat oven to 400°F (200°C). Lightly grease a large rimmed sheet pan or baking dish with olive oil or cooking spray.

2. Pat chicken breasts dry with paper towels. In a small bowl combine ½ teaspoon salt, ¼ teaspoon pepper, paprika, and 1 teaspoon Italian seasoning. Rub the mixture all over the chicken and place the breasts on one side of the prepared pan.

3. In a medium bowl toss the halved baby potatoes with olive oil, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and ½ teaspoon Italian seasoning. Spread the potatoes on the other side of the pan in a single layer.

4. In a separate bowl stir together the melted butter, minced garlic, and Parmesan cheese until a thick paste forms. Spoon a generous layer over the tops of the chicken breasts. Drizzle or toss the remaining mixture over the potatoes so it lightly coats them.

5. Pour the chicken broth around the chicken and potatoes on the pan, avoiding the tops so the Parmesan coating stays in place.

6. Bake for 35–45 minutes, or until the chicken reaches 165°F (74°C) in the thickest part and the potatoes are fork-tender with golden, crisp edges. If desired, broil for 1–2 minutes at the end for a deeper browned crust, watching closely.

7. Remove from the oven. Spoon some of the pan juices over the chicken. Drizzle with fresh lemon juice and sprinkle with chopped parsley. Let the chicken rest for 5 minutes before serving with the roasted potatoes and extra Parmesan if you like.