Directions
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Preheat your oven to 425°F. This temperature is key for achieving that tremendous crisp on the chicken and the potatoes.
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Line a sheet pan with parchment paper for easier cleaning or spray it with cooking oil. This simple step ensures that nothing sticks and makes cleanup a breeze.
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In a medium bowl, toss all ingredients for the potatoes together: the red potatoes, minced garlic, olive oil, grated Parmesan, salt, and pepper. Stir well to evenly coat the potatoes.
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Spread the seasoned potatoes on one-third of the pan, leaving space for the chicken and green beans. Place the pan in the oven and let the potatoes bake for about 10-15 minutes. If you prefer your potatoes nice and browned, go with the extra five minutes.
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While the potatoes are cooking, toss all the chicken ingredients in the same bowl used for the potatoes. Make sure to coat the chicken well in the olive oil, garlic, Parmesan, breadcrumbs, pepper, and salt. The mixture should cling to the chicken nicely, creating a tremendous flavor base.
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Once the timer goes off, carefully remove the pan with the potatoes from the oven. Add the chicken pieces to the empty space on the pan.
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At this stage, you will want to prepare the green beans. In a small bowl, mix the green beans with olive oil, minced garlic, and a dash of salt and pepper. Once coated, scatter the green beans around the chicken.
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Place the pan back in the oven and bake for about 25 minutes or until the chicken reaches an internal temperature of 165°F. The vegetables should be vibrant and tender.
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For an extra crispy finish on the potatoes, you can turn the oven to broil on high for an additional 4-5 minutes if desired. Just keep an eye on them to prevent burning.
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Remove from the oven and allow to cool for several minutes before serving. This tiny wait will help the juices settle in the chicken, maximizing flavor.
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Enjoy this delightful Parmesan Crusted Chicken Sheet Pan Dinner with your loved ones!
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