Description
Simplify your weeknight routine with this delicious, protein-packed sheet pan dinner. By layering cooking times on a single tray, you achieve juicy chicken, perfectly roasted red potatoes, and crisp green beans all at once. Finished with a savory parmesan and breadcrumb crust, this meal delivers restaurant-quality flavors with minimal cleanup, making it a perfect solution for busy households seeking a healthy and efficient dining experience.
Ingredients
1.5 lbs Chicken Breast, cut into 1-inch thick pieces
2 lbs Red Potatoes, cut into bite-sized chunks
1 lb Green Beans, ends trimmed
7 Tbsp Parmesan Cheese, freshly grated
0.33 cup Breadcrumbs, Italian or plain
5 Tbsp Extra virgin olive oil
4 cloves Garlic, minced finely
Sea Salt and Pepper, to taste
Instructions
Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
Combine potato chunks, 2 Tbsp olive oil, 1 minced garlic clove, 2 Tbsp parmesan, salt, and pepper in a bowl.
Spread potatoes on one-third of the baking sheet and roast for 15 minutes.
Toss chicken pieces with 2 Tbsp olive oil, remaining garlic, remaining parmesan, breadcrumbs, salt, and pepper.
Add chicken and green beans (tossed in 1 Tbsp olive oil) to the remaining sections of the baking sheet.
Roast everything together for another 25 minutes or until the chicken is cooked through and the vegetables are tender.
Notes
Ensure chicken pieces are cut to a uniform size for even cooking. You can substitute panko breadcrumbs for extra crunch. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Chicken Recipes
- Method: Roasting
- Cuisine: American