Sheet Pan Garlic Parmesan Chicken & Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
365 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Garlic Parmesan Chicken & Potatoes
Description
Sheet Pan Garlic Parmesan Chicken & Potatoes features chicken breasts and thin potato wedges coated in a mixture of garlic powder, Italian seasoning, salt, pepper, and Parmesan cheese. The potatoes are sliced thinly to ensure they crisp up properly and cook through during the baking process. Both the potatoes and chicken are seasoned with the same flavorful blend, creating cohesive taste throughout the dish. Baking at 425 degrees Fahrenheit allows the chicken to cook thoroughly while the edges of the potatoes become golden and crispy.
The garlic and Parmesan provide a savory depth, while the Italian seasoning adds herbal accents. Serving this dish can be flexible, with dips like ranch or ketchup enhancing the potato wedges as indicated in the notes. The sheet pan method simplifies cooking by utilizing a single pan, making it practical for weeknight meals.
The recipe advises slicing potatoes thinly (about 8-10 wedges per potato) to promote crispiness and even cooking. Potatoes are arranged skin-side down without overlapping to optimize browning. Chicken breasts are brushed with oil and seasoned before baking alongside the potatoes. Paying attention to the thickness of the potato wedges helps avoid undercooked or soggy texture. Cleaning ingredients and positioning carefully supports the delicious contrast between tender chicken and crisp potato edges.
Ingredients
- 3-4 russet potatoes small-medium, brown
- 3 tablespoons neutral cooking oil divided, generic cooking oil
- 4 teaspoons garlic powder
- 1 tablespoon Italian seasoning
- 1 ¼ teaspoons salt
- ¼ teaspoon black pepper
- ⅓ cup Parmesan Cheese plus additional for topping, grated
- 3-4 chicken breast boneless skinless
Instructions
- Preheat oven to 425 degrees. Lightly grease a large baking sheet pan.
- Wash and dry potatoes, then slice into THIN wedges. (You should have 8-10 wedges per potato - if you cut them too thick they won't get crispy and might not cook through completely) Place potato wedges in a bowl. Drizzle with 1 1/2 tablespoons of oil and toss to coat.
- In a small bowl stir together garlic powder, Italian seasoning, salt, pepper, and parmesan cheese. Pour half of the mixture into the bowl with the potatoes and toss to combine. Set aside remaining seasoning.
- Arrange potatoes on prepared pan so that none of the potatoes are overlapping and they are all laying on their side (not standing up so that the skin-side is touching the pan). Bake in preheated oven for 15 minutes. Meanwhile prepare the chicken...
- Brush chicken with remaining oil, then sprinkle on both sides with remaining seasoning mixture.
- After the potatoes have cooked for 15 minutes, remove them from the oven and reduce oven temperature to 400 degrees. Use a fork to flip each potato wedge over to the other side. Scoot all of the potatoes towards the edges of the pan to make room for arranging the chicken on the pan.
- Return to oven for 15-20 minutes until chicken is cooked through and potatoes are fork-tender and crispy on the outside.
- Top chicken and potatoes with additional parmesan cheese if desired and serve with ketchup or ranch dressing.
Notes
- Slice potatoes thinly for crispy wedges; avoid thick cuts that won't cook through well.
- Arrange potato wedges in a single layer skin-side down for best crispness.
- Serve the potatoes with ranch dressing or ketchup as preferred for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 963mg | 40% |
| Potassium | 1044mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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