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Garlic Parmesan Chicken And Potatoes On A Sheet Pan With The Title Above It

Garlic Parmesan Chicken and Potatoes on a Sheet Pan

This easy sheet pan meal features tender chicken and crispy potatoes tossed in a fragrant mixture of olive oil, garlic, rosemary, and thyme, then baked to perfection and finished with grated Parmesan cheese and fresh parsley.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 large potatoes peeled and cut into 1-inch wedges
  • 2 cloves of garlic minced
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup lemon juice optional

Method
 

  1. Preheat your oven to 425°F (220°C). Line the baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. In a large mixing bowl, whisk together the olive oil, garlic, rosemary, thyme, salt, and black pepper. Add the chicken pieces and toss to coat evenly.
  3. Add the potato wedges to the bowl and toss to combine with the chicken and herb mixture. Make sure the potatoes are well coated.
  4. Arrange the chicken and potato mixture on the prepared baking sheet in a single layer, leaving some space between each piece for even cooking.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden brown. Remove from the oven and sprinkle with parmesan cheese.
  6. Remove the baking sheet from the oven and sprinkle with chopped parsley and lemon juice (if using). Serve hot and enjoy!

Notes

For extra flavor, consider marinating the chicken and potatoes for 30 minutes before baking. You can also add other vegetables like bell peppers or broccoli florets during the last 15 minutes of cooking.