Ingredients
Method
Preparation
- Preheat the oven to 425°F and line a sheet pan with parchment paper. Place the oven rack in the center position.
- In a medium bowl toss the potatoes with 1–2 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons grated Parmesan, and salt and pepper. Spread the potatoes in a single layer over roughly one third of the sheet pan. Roast for 10 to 15 minutes to give them a head start.
- While the potatoes roast, combine 2 tablespoons olive oil, 2 minced garlic cloves, 1/3 cup grated Parmesan, 1/3 cup breadcrumbs, 1/2 teaspoon cracked black pepper, and 1/2 to 3/4 teaspoon sea salt in the same bowl. Pat or press the mixture firmly onto each chicken breast to form an even crust.
Cooking
- After the potatoes have roasted 10 to 15 minutes, remove the pan from the oven. Place the coated chicken breasts beside the potatoes.
- In the bowl toss the green beans with 1 tablespoon olive oil, 1 minced garlic clove, optional 1 tablespoon Parmesan, and salt and pepper. Add them to the remaining space on the pan.
- Return the sheet pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F measured at the thickest part. The potatoes should be fork tender.
- If you want crispier potato edges and a browned crust on the chicken, move the pan to the top rack and broil for 4 to 5 minutes while watching closely.
Serving
- Remove the pan, let the chicken rest for 5 minutes, slice, and serve alongside the potatoes and green beans.
Nutrition
Notes
Serve the sliced chicken over a bed of roasted potatoes with green beans on the side. For a brighter contrast, add a squeeze of lemon or a scattering of chopped parsley. This meal pairs well with a simple green salad or warm crusty bread. To store, cool leftovers to room temperature within two hours and refrigerate in an airtight container for up to 3 to 4 days.