Description
A delicious sheet pan meal of garlic and butter-roasted Parmesan chicken and tender potatoes, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 6 oz / 170 g each) — or 4 chicken thighs if preferred
- 4 medium potatoes, diced (about 4 cups diced)
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese (about 100 g)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the olive oil, minced garlic, garlic powder, paprika, salt, and pepper. Whisk briefly to emulsify.
- Add the chicken and diced potatoes to the bowl and toss to coat them evenly in the seasoned oil.
- Arrange the chicken and potatoes in a single layer on a sheet pan.
- Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes.
- Bake in the preheated oven for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Remove from the oven and let rest for 3–5 minutes to allow juices to settle.
- Garnish with fresh parsley before serving.
Notes
Protein is high thanks to chicken breast; if using thighs, fat and calories will be higher. Adjust sodium based on added salt and brand of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 66g
- Cholesterol: 90mg