Instructions:
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a bowl, toss the cut potatoes with 3 Tbsp olive oil, rosemary, minced garlic, salt, and pepper until evenly coated. Spread potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
- While potatoes roast, prepare the chicken. Pound each chicken breast to an even thickness of about 3/4 inch between plastic wrap.
- Set up a three-dish dredging station: Dish 1: Flour seasoned with salt/pepper. Dish 2: Whisked eggs. Dish 3: Panko, Parmesan cheese, garlic powder, and parsley.
- Dredge each chicken piece: lightly coat in flour (shaking off excess), dip fully in egg, and press firmly into the Panko/Parmesan mix to ensure a thick coating.
- After the potatoes have roasted for 20 minutes, carefully remove the pan. Push the potatoes to one side and drizzle the remaining 3 Tbsp of olive oil onto the empty space on the pan.
- Arrange the crusted chicken pieces on the oiled area of the sheet pan. Return the pan(s) to the oven and bake for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is deep golden brown.
- Remove from the oven, let the chicken rest for 5 minutes, and serve immediately alongside the herb-roasted potatoes.