Description
A quick and easy one-pan dinner featuring crispy Parmesan-crusted chicken, golden roasted potatoes, and garlicky green beans. Perfect for busy weeknights!
Ingredients
- Preheat oven to 425°F (218°C) and line a sheet pan with parchment paper.
- Toss potatoes with olive oil, garlic, parmesan, salt, and pepper. Bake for 10-15 minutes.
- Coat chicken with olive oil, garlic, parmesan, breadcrumbs, salt, and pepper. Add to the sheet pan after potatoes have partially baked.
- Toss green beans with olive oil, garlic, parmesan, salt, and pepper. Add to the sheet pan.
- Bake everything together for 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Optional: Broil for 3-4 minutes for extra crispiness.
- Let the chicken rest for 5 minutes before serving.
Instructions
- Preheat oven to 425°F (218°C) and line a sheet pan with parchment paper.
- Toss potatoes with olive oil, garlic, parmesan, salt, and pepper. Bake for 10-15 minutes.
- Coat chicken with olive oil, garlic, parmesan, breadcrumbs, salt, and pepper. Add to the sheet pan after potatoes have partially baked.
- Toss green beans with olive oil, garlic, parmesan, salt, and pepper. Add to the sheet pan.
- Bake everything together for 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Optional: Broil for 3-4 minutes for extra crispiness.
- Let the chicken rest for 5 minutes before serving.
Notes
- Use chicken thighs instead of breasts for a juicier option.
- Substitute asparagus or broccoli for green beans.
- For extra crispy chicken, place on a wire rack on the sheet pan.
- Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American