I’ve got a quick and easy chicken dinner recipe for you. Bonus, it all cooks on one pan.
This chicken is a little different than the ones I’ve been sharing lately. This has a crunchy parmesan and herby coating. It’s so yummy. Let’s not forget those potato wedges, which are also covered in parmesan cheese and herbs. I added some steamed broccoli because I’m trying to be a good monkey and have vegetables with every meal.
This honey mustard aioli was a last minute addition to the party, but boy I’m glad I did. As with many dips, it really kicks this dish up a notch.
Sheet Pan Garlic Parmesan Chicken and Potatoes Recipe
(Makes 4 servings)
- 2 to 4 russet potatoes (depending on the size)
- 3 tablespoons oil (divided per the directions)
- 4 teaspoons garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup grated parmesan cheese
- 3 to 4 pieces of chicken (equivalent to about 1 pound) (I used skinless, boneless chicken thighs.)
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper, lightly grease it, and set it aside.
- Wash and dry the potatoes. You can leave the skin on or peel it off. (I left it on.)
- Slice the potatoes, lengthwise, into wedges. You should get about 8 to 10 wedges per potato, depending on the size.
- Add the sliced potatoes and 1 and 1/2 tablespoons of oil and mix it together, making sure to coat all of the sides of every potato slice. Set them aside.
- In a small bowl, mix together the garlic power, Italian seasoning, salt, pepper, and grated parmesan cheese. This is the parmesan mixture.
- Sprinkle half of the parmesan mixture on top of the oiled potato wedges and mix everything together, making sure to coat all of the sides of every potato slice.
- Place the seasoned potato wedges in a single layer on the prepared baking sheet and bake them in the preheated oven for 15 minutes.
- While the potato wedges are baking, prepare the chicken.
- Brush the remaining 1 and 1/2 tablespoons of oil on both sides of every piece of chicken.
- Sprinkle the remaining half of the parmesan mixture on both sides of every piece of chicken. Set them aside.
- After the potato wedges have baked for 15 minutes, remove them from the oven, and reduce the oven temperature to 400 degrees F.
- Flip each potato wedge over, carefully, and make room for the chicken if you don’t already have it. The pieces of potato can be right next to each other, but try to avoid overlapping.
- Place the seasoned chicken on the baking sheet.
- Return the chicken and potato wedges to the oven to cook them for 15 to 20 minutes (or when the chicken has reached an internal temperature of 165 degrees F and the potato wedges are slightly browned). This took 30 minutes in my oven and I flipped each potato wedge over again, at the 20 minute mark.
Adapted from: Creme De La Crumb
Honey Mustard Aioli Recipe
(Makes about 4 servings)
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon mustard (I used spicy brown mustard. The original recipe calls for Dijon mustard.)
- 1 teaspoon honey
- In a small bowl, whisk together the mayonnaise, minced garlic clove, mustard, and honey.
Adapted from: How Sweet Eats