Sheet Pan Garlic Parmesan Chicken and Potatoes
Chicken breasts and baby potatoes roasted on one sheet pan with garlic butter and Parmesan.
Equipment
- Sheet pan
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts about 3 to 4 pieces
- 1 ½ lb baby potatoes halved or quartered if large
- 3 tbsp olive oil divided
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- 1 tsp salt divided
- ½ tsp black pepper divided
- 2 tbsp unsalted butter melted
- ½ cup grated Parmesan cheese divided
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Preheat the oven to 400 degrees F and lightly grease a large sheet pan.
- Toss the potatoes with 2 tbsp olive oil, the Italian seasoning, paprika, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 10 minutes.
- Rub the chicken with 1 tbsp olive oil and the remaining salt and pepper. Add it to the pan with the potatoes pushed to one side and roast 15 minutes.
- Stir the garlic into the melted butter. Brush over the chicken, sprinkle on half the Parmesan, flip the potatoes, and roast 10 to 15 minutes more until the chicken reaches 165 degrees F.
- Sprinkle with the remaining Parmesan and the parsley and rest 5 minutes.
Notes
Refrigerate leftovers within two hours and eat within 3 to 4 days. Nutrition is an estimate.