Sheet Pan Parmesan Chicken and Potatoes
Juicy roasted chicken breasts and crisp-edged baby potatoes are seasoned with garlic and Italian herbs, then finished with a savory Parmesan topping for an easy one-pan dinner.
Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven
Ingredients
- 1.5 lb baby potatoes
- 1.5 lb chicken breasts, boneless, skinless
- 3 tbsp olive oil
- 3 cloves garlic
- 2 tsp italian seasoning
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.75 cup parmesan cheese
- 2 tbsp fresh parsley
Cooking instructions
- Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it. (about 5 min) — 425°F
- Halve the baby potatoes. Toss them with 2 tablespoons olive oil, the garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange them cut-side down on the sheet pan and roast for 20 minutes. (about 20 min) — 425°F
- While the potatoes roast, pat the chicken breasts dry. If thick, lightly pound them to an even 3/4-inch thickness. Rub with the remaining 1 tablespoon olive oil and season with the remaining salt and pepper. (about 5 min) — Room temperature
- Move the potatoes to the sides of the pan and place the chicken in the center. Roast for 12 to 15 minutes, until the chicken reaches 165°F in the thickest part and the potatoes are browned and tender. (about 15 min) — 425°F
- Sprinkle the Parmesan evenly over the chicken and potatoes. Return the pan to the oven for 2 to 3 minutes, until the cheese melts and lightly browns. Rest the chicken for 5 minutes, then garnish with parsley and serve. (about 3 min) — 425°F