One Pan, Less Chaos
Lemon Parmesan Chicken + Potatoes
Back-to-School season means fuller calendars, earlier mornings and weeknights that somehow disappear before dinner even makes it to the table. This easy sheet-pan dinner keeps things simple without sacrificing a meal that feels fresh and homemade. Lemon Parmesan chicken, crispy roasted potatoes and a green veggie all come together on one pan for a dinner the whole family can dig into.
Ingredients
- 1½ lbs boneless, skinless chicken breast
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 1 lemon
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and freshly cracked black pepper
- Fresh parsley, for serving
- 1 bunch asparagus or green beans, optional
Directions
- Preheat oven to 425°F.
- Toss the potatoes with 1 tablespoon olive oil, salt, pepper and half of the Italian seasoning. Spread onto a large sheet pan and roast for 10 minutes.
- While the potatoes roast, toss the chicken with the remaining olive oil, minced garlic, garlic powder, remaining Italian seasoning and the juice of half the lemon. Season with salt and pepper.
- Remove the sheet pan from the oven and add the chicken alongside the potatoes. Sprinkle everything generously with Parmesan. If adding asparagus or green beans, toss them with a drizzle of olive oil and a pinch of salt and add them to the pan.
- Return to the oven and roast for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- Finish with a squeeze of fresh lemon juice, chopped parsley and an extra sprinkle of Parmesan before serving.
Back-to-School Shortcut
Do the chopping the night before! Halve the potatoes, trim your veggies and season the chicken. When everyone gets home, all that is left to do is toss it onto the pan and bake.
One pan. Simple ingredients. Almost no cleanup. Exactly the kind of dinner busy school nights need.