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Sheetpan Parmesan Chicken with Potatoes and Veges Recipe

   
 

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     Sheetpan Parmesan Chicken with Potatoes and Veges

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 1/2 lbs chicken breasts or thighs
2 TBSP olive oil
2 garlic cloves, minced
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
1/2 tsp pepper
1/2 tsp salt
2 lbs red potatoes cut into bite size pieces
1 to 2 cloves garlic, minced
 
2 TBSP olive oil
2 TBSP grated parmesan cheese
salt and pepper to taste
1 lb fresh green beans or asparagus
1 TBSP olive oil
salt and pepper to taste
1 clove garlic, minced

Instructions
Preheat oven to 425 degrees. Line a sheet pan with parchment paper or foil. In a medium bowl place potatoes and add garlic, olive oil and cheese. Stir to thoroughly coat. Spread potatoes on 1/3 of the pan and place in oven for about 10- 15 minutes. While potatoes are cooking tossall ingredients for chicken in the same bowl and coat all the chicken well. Remove the pan with the potatoes from the oven and add the chicken. Place pan back in the oven while you prepare the vegetables. Toss remaining ingredients together with vegetables then add them to the sheet pan. Return pan to oven with potatoes, chicken and veges and back for about 25 minutes or until the chicken is fully cooked. Remove pan from oven and allow to cool for several minutes before serving.
Notes- The biggest thing that will vary in this recipe is the size of your chicken pieces. The bottom of the chicken will not be as crispy as the top. You can use a rack on the sheet pan to allow any moisture to fall below your chicken if you prefer. You can add other flavors or seasonings to chicken and potatoes such as italian seasoning or salad dressing.


Originally Submitted
5/17/2024





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