Description
A comforting sheet pan dinner featuring Parmesan crusted chicken, roasted red potatoes, and green beans, combining simplicity and incredible flavors.
Ingredients
- 1 1/2 lb chicken breast (about 3-4 pieces)
- 2 T olive oil (for chicken)
- 2 garlic cloves, minced (for chicken)
- 1/3 c grated Parmesan (for chicken)
- 1/3 c breadcrumbs (Italian or plain)
- 1/2 tsp cracked pepper
- 1/2 – 3/4 tsp sea salt
- 2 lb red potatoes, cut into bite-sized pieces
- 1 – 2 garlic cloves, minced (for potatoes)
- 2 T olive oil (for potatoes)
- 2 T grated Parmesan (for potatoes)
- Salt and pepper to taste
- 1 lb fresh green beans, ends trimmed
- 1 T olive oil (for green beans)
- 1 garlic clove, minced (for green beans)
- 1 T Parmesan (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F. Line your sheet pan with parchment paper or spray lightly with cooking oil.
- Toss together the red potatoes, olive oil, garlic, grated Parmesan, salt, and pepper in a medium bowl. Ensure that all pieces are evenly coated.
- Spread the potatoes on one-third of the sheet pan. Bake for about 10-15 minutes until they start to soften.
- Coat the chicken breasts in a mixture of olive oil, minced garlic, grated Parmesan, breadcrumbs, cracked pepper, and sea salt.
- Add the chicken pieces alongside the potatoes, leaving room for the green beans.
- Toss the green beans in a bowl with olive oil, minced garlic, and any additional Parmesan, seasoning them with salt and pepper.
- Add the green beans to the sheet pan and return it to the oven. Bake for an additional 25 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and allow to cool for several minutes before serving it hot.
Notes
Use fresh ingredients for better flavor, and feel free to experiment with different vegetables.
