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Preheat your oven to 375°F. Line a baking sheet with aluminum foil or lightly grease it.
In a bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread them in a single layer on one side of the baking sheet, leaving space for the chicken.
Pat the chicken breasts dry with paper towels. Season both sides with a pinch of salt and pepper.
Spread a generous amount of leftover dill dip over the top of each chicken breast, ensuring it’s evenly coated.
Place the breadcrumbs in a shallow bowl or plate. Gently press each chicken breast into the breadcrumbs, coating both sides. For extra crispiness, drizzle a little olive oil over the chicken before baking.
Place the breaded chicken breasts on the baking sheet, alongside the potatoes. Bake for 25-30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F), and the potatoes are golden and crispy. If needed, stir the potatoes halfway through cooking for even roasting.