Parmesan Crusted Chicken Sheet Pan Dinner
By Lorie Yarro · lemonsandzest.com
50 min4
Sheet pan dinner with herb-crusted chicken breast, roasted potatoes, and green beans, all baked together until golden.
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| prepPreheat oven to 425°F / 220°C | ||||
| prepLine sheet pan with parchment or cooking spray | ||||
| 900 g red potatoes, cut into bite-sized pieces | Toss potatoes, spread on pan, roast 10–15 min | Bake 425°F / 220°C, 25 min until chicken 165°F | Broil on high 4–5 min for extra crispy (optional) | Cool several minutes before serving |
| 2 Tbsp olive oil (for potatoes) | ||||
| 1–2 garlic cloves, minced (for potatoes) | ||||
| 2 Tbsp grated parmesan (for potatoes) | ||||
| salt and pepper to taste (for potatoes) | ||||
| 680 g chicken breast (about 3–4 pieces, approx. 1 inch thick) | Coat chicken, add to pan with potatoes | |||
| 2 Tbsp olive oil (for chicken) | ||||
| 2 garlic cloves, minced (for chicken) | ||||
| 30 g grated parmesan (for chicken) | ||||
| 40 g breadcrumbs (Italian or plain) | ||||
| ½ tsp cracked pepper | ||||
| ½–¾ tsp sea salt | Toss green beans, add to pan | |||
| 450 g fresh green beans, ends trimmed | ||||
| 1 Tbsp olive oil (for green beans) | ||||
| 1 garlic clove, minced (for green beans) | ||||
| 1 Tbsp parmesan (optional, for green beans) | ||||
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