Sheet Pan Parmesan Chicken Potatoes (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless skinless chicken breasts (or thighs for juicier results)
02 -
1 teaspoon Italian seasoning blend
03 -
1/2 teaspoon smoked paprika, for a subtle smoky flavor
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon freshly ground black pepper
06 -
1 tablespoon olive oil
→ For the Parmesan Potatoes
07 -
1.5 pounds baby Yukon Gold or red potatoes, halved
08 -
3 tablespoons olive oil
09 -
4 cloves garlic, freshly minced
10 -
1/3 cup Parmesan cheese, freshly grated
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
→ For Garnish
13 -
1 tablespoon fresh parsley, finely chopped
# Instructions:
01 -
Begin by heating your oven to 400°F (200°C). Line a spacious baking sheet with parchment paper or give it a light coating of oil.
02 -
Pat your chicken pieces dry with paper towels - this helps the seasonings stick better. Mix together your Italian seasoning, smoky paprika, salt, and pepper in a small dish. Drizzle the chicken with olive oil, then massage in your seasoning blend until each piece is evenly coated.
03 -
In a bowl, toss your halved potatoes with olive oil until they glisten. Add the minced garlic, Parmesan, salt, and pepper, making sure each potato piece gets its fair share of flavor.
04 -
Place your seasoned chicken on one side of your prepared baking sheet, giving each piece a little room to breathe. Spread the potatoes across the other side in a single layer, cut-side down for maximum crispiness.
05 -
Slide your pan into the hot oven and roast for 25-30 minutes. About halfway through, flip those potatoes to ensure they get golden brown on all sides. Your chicken is done when it reaches 165°F (74°C) inside - a meat thermometer takes the guesswork out of this.
06 -
For that extra touch of deliciousness, sprinkle additional Parmesan over both the chicken and potatoes during the final 5 minutes. Switch your oven to broil for a beautifully golden, slightly crispy top.
07 -
Pull your sheet pan from the oven and scatter fresh parsley over everything. Serve while still hot, with the crispy potatoes and juicy chicken straight from the pan to the plate.
# Notes:
01 -
This one-pan wonder minimizes cleanup while maximizing flavor
02 -
For extra vegetables, add asparagus or cherry tomatoes in the last 10 minutes of cooking