Ingredients:
1.5 lbs chicken breast
2 lbs red potatoes
1–2 garlic cloves, minced (to taste)
Olive oil
Grated Parmesan cheese
Breadcrumbs
Green beans
Instructions:
Preheat the Oven:
Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper for quick and easy cleanup.
Prepare the Potatoes:
In a bowl, toss the red potatoes (cut into bite-sized pieces) with minced garlic, about 2 tablespoons olive oil, and a generous sprinkle of grated Parmesan. Spread the potatoes evenly on one section of the prepared sheet pan.
Roast the Potatoes:
Place the pan in the oven and roast the potatoes for 10–15 minutes.
Prepare the Chicken:
Using the same bowl, coat the chicken breasts with olive oil, minced garlic, grated Parmesan, and breadcrumbs until evenly covered.
Add the Chicken:
Remove the pan from the oven and arrange the chicken breasts on the sheet pan next to the potatoes.
Prepare the Green Beans:
Toss the green beans with olive oil, minced garlic, and grated Parmesan. Add them to the sheet pan during the final 25 minutes of cooking.
Finish Baking:
Return the pan to the oven and bake for another 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly crisped. For extra-crispy potatoes, broil for 1–2 minutes at the end if desired.
Serve:
Serve hot directly from the sheet pan and enjoy the easy cleanup.
Perfect for a simple, flavorful weeknight dinner!