Description
A complete dinner with juicy Parmesan crusted chicken, roasted potatoes, and garlic green beans, all made on one sheet pan for minimal cleanup.
Ingredients
- 4 Chicken breasts
- 2 tablespoons Olive oil (for chicken)
- 3 cloves Fresh garlic, minced
- 1/2 cup Grated Parmesan
- 1/2 cup Breadcrumbs (plain or Italian)
- Salt and black pepper to taste
- 1 lb Red potatoes, cut into bite-size chunks
- 2 tablespoons Olive oil (for potatoes)
- 3 cloves Garlic, minced (for potatoes)
- 1/2 cup Parmesan (for potatoes)
- Salt and pepper to taste
- 1 lb Fresh green beans, trimmed
- 2 tablespoons Olive oil (for green beans)
- 3 cloves Garlic, minced (for green beans)
- Salt and pepper to taste
- Optional: Additional Parmesan for green beans
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or grease it well.
- Toss potatoes with olive oil, minced garlic, Parmesan, salt, and pepper. Spread them on one third of the pan and roast for 10–15 minutes.
- While the potatoes are roasting, toss the chicken with olive oil, garlic, Parmesan, breadcrumbs, salt, and pepper. Once the potatoes are partially roasted, place the chicken on the pan beside the potatoes.
- Toss the green beans with olive oil, garlic, salt, pepper, and optional Parmesan. Add them to the last third of the pan.
- Bake for about 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- If desired, broil for 4–5 minutes for extra crispiness on the potatoes.
- Let the chicken rest for 5 minutes before serving.
Notes
Add lemon wedges on the table for brightness. A simple sauce of Greek yogurt, lemon, garlic, and pepper complements the dish well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American