Description
A simple and flavorful one-pan meal featuring juicy parmesan crusted chicken, crispy roasted potatoes, and garlic green beans.
Ingredients
Scale
- 1½ lb chicken breast (approx. 1 inch thick)
- 2 Tbsp olive oil (for chicken)
- 2 garlic cloves, minced (for chicken)
- â…“ cup grated parmesan (for chicken)
- â…“ cup breadcrumbs (for chicken)
- ½ tsp cracked pepper
- ½ – ¾ tsp sea salt
- 2 lb red potatoes, cut into bite sized pieces
- 1 – 2 garlic cloves, minced (for potatoes)
- 2 Tbsp olive oil (for potatoes)
- 2 Tbsp grated parmesan (for potatoes)
- salt and pepper to taste (for potatoes)
- 1 lb fresh green beans, ends trimmed
- 1 Tbsp olive oil (for green beans)
- 1 garlic clove, minced (for green beans)
- 1 Tbsp parmesan (optional)
- salt and pepper to taste (for green beans)
Instructions
- Preheat: Preheat oven to 425°F and line a sheet pan with parchment or spray with cooking oil.
- Roast Potatoes: Toss potato ingredients together, spread on 1/3 of the pan, and bake for 10-15 minutes.
- Prepare Chicken: Toss chicken ingredients together and add the coated chicken to the pan beside the potatoes.
- Add Green Beans: Toss green bean ingredients together and add them to the remaining third of the pan.
- Bake: Bake for about 25 minutes or until chicken reaches an internal temperature of 165°F.
- Finish: Optional: broil on high for 4-5 minutes for extra crispy potatoes.
- Serve: Remove from oven and allow to cool for several minutes before serving.
Notes
Use an instant-read meat thermometer to ensure chicken is cooked to 165°F. Pound chicken to 1-inch thickness for even cooking. Use a rack on the sheet pan for crispier chicken bottoms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 626 kcal
- Sugar: 7 g
- Sodium: 768 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 7 g
- Protein: 48 g
- Cholesterol: 118 mg