Ingredients:

18 small new potatoes, scrubbed, unpeeled (larger potatoes cut into 1 1/2-inch cubes)
6 tsp extra-virgin olive oil
4 tsp Urban Accents Chateau Provence Seasoned Salt
2 Tbsp minced fresh garlic
Freshly grated parmesan cheese

Directions:

Rub chicken breasts with 2 Tbsp olive oil and place in resealable plastic bag.  Add Athenian Herb DRYGLAZE to bag, reserving 1 Tbsp of seasoning for later use.  Seal bag tightly and gently shake so that chicken is coated evenly; refrigerate for 30 minutes.  In medium bowl, combine 1 Tbsp oil with remaining seasoning; add potatoes and garlic; stir so that everything is coated evenly.  

Preheat oven to 350 degrees F.  Spread potatoes on large baking sheet, making sure to pour all seasoning liquid onto pan.  Move potatoes to sides and place chicken breasts in middle of pan.  Roast for 50-60 minutes until instant read thermometer reaches 170 degrees F when inserted in thickest part of breast.  Stir potatoes occasionally during roasting.