Easy chicken recipes are my favorite things to make. Chicken itself is easier to cook than most meat. Its meaty fibers are more loose than pork or beef. It’s also easier to dress up because it easily absorbs the flavors you’re going to add on it. This is the reason why chicken is a favorite at home. I can easily whip up anything as long as it involves chicken. This garlic parmesan recipe is one of my favorite recipes to make for my family- and they love it.
See what our friends from Le Crème Dela Crumb have to say about this recipe:
“Tasty garlic sheet pan garlic parmesan chicken & potatoes made together on one pan! This easy and healthy sheet pan dinner will blow you away with its incredible flavor.”
There is that easy clean up because you’re making this dish in one pan. And then there is the incredible flavor which will drive you insane in a good way. Everything is perfect in this dish- you just have to eat it and enjoy it.
- 3-4 small-medium brown/russet potatoes
- 3 tablespoons Bertolli oil, divided
- 4 teaspoons McCormick garlic powder
- 3 teaspoons McCormick Italian seasoning
- 1¼ teaspoons Morton salt
- ¼ teaspoon McCormick pepper
- ⅓ cup Sargento grated parmesan cheese, plus additional for topping
- 3-4 Tyson boneless skinless chicken breasts
- Hidden Valley ranch dressing or Heinz ketchup, for serving
- 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 1½ 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.
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Quick Tip: You can serve this with a side dish of salad on the side.
Thanks again to La Crème Dela Crumb for this amazing recipe.