Description
A delightful meal featuring succulent chicken with a crunchy parmesan crust, paired with roasted red potatoes and fresh green beans, all made on one sheet pan.
Ingredients
Scale
- 680g chicken breast (approx. 3–4 pieces, 2.5 cm thick)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 35g grated parmesan
- 35g breadcrumbs
- 0.5 teaspoon cracked black pepper
- 0.5–0.75 teaspoon sea salt
- 900g red potatoes, cut into bite-sized pieces
- 450g fresh green beans, trimmed
Instructions
- Preheat your oven to 220°C. Line a rimmed sheet pan with parchment paper or lightly coat it with cooking spray.
- In a medium bowl, combine potatoes, minced garlic, olive oil, parmesan, salt, and pepper. Toss thoroughly and spread potatoes on one-third of the pan, baking for 10–15 minutes.
- Meanwhile, mix the chicken breast pieces with olive oil, minced garlic, parmesan, breadcrumbs, pepper, and salt until coated evenly.
- Once the pan emerges from the oven, lay the chicken breasts alongside the potatoes and return to the oven.
- Toss the green beans with olive oil, garlic, parmesan (optional), salt, and pepper before spreading them on the pan.
- Bake for an additional 25 minutes, or until the chicken reaches 74°C and the vegetables are tender. For crispy potatoes, switch to high broil for 4–5 minutes.
- Remove from the oven and cool for a few minutes before serving.
Notes
Consider marinating the chicken overnight for enhanced flavor. The recipe can also be adapted for an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg