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Parmesan Crusted Chicken Veggie Roast
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Parmesan Crusted Chicken Veggie Roast

the Parmesan Crusted Chicken Veggie Roast Dinner is the next best thing. It’s the ultimate "one-and-done" meal—a complete, balanced feast of juicy chicken, crispy potatoes, and garlic-infused green beans all cooked on a single tray.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Servings: 4

Ingredients

  • For the Chicken:
  • 1½ lb chicken breast about 3-4 pieces, approx. 1 inch thick
  • 2 Tbsp olive oil
  • 2 garlic cloves minced
  • ⅓ cup grated parmesan
  • ⅓ cup breadcrumbs Italian or plain–can add 1 tsp Italian seasoning to plain breadcrumbs!
  • ½ tsp cracked pepper
  • ½ – ¾ tsp sea salt
  • For the Potatoes:
  • 2 lb red potatoes cut into bite sized pieces , (if small quartered, larger potatoes will be cut into 6ths or 8ths even)
  • 1 – 2 garlic clove minced
  • 2 Tbsp olive oil
  • 2 Tbsp grated parmesan
  • salt and pepper to taste
  • For the Green Beans:
  • 1 lb fresh green beans ends trimmed
  • 1 Tbsp olive oil
  • 1 garlic clove minced
  • 1 Tbsp parmesan optional
  • salt and pepper to taste

Instructions

  • Pre-Roast the Potatoes
  • Preheat your oven to 425°F (220°C). Toss your quartered potatoes with olive oil, garlic, parmesan, salt, and pepper. Spread them across the pan (lined with parchment paper for easy cleanup!) and bake for 15 minutes. This gives the potatoes the "head start" they need to get soft inside and crispy outside.
  • Prepare the Chicken
  • While the potatoes roast, toss your chicken breasts in a bowl with olive oil, parmesan, breadcrumbs, garlic, salt, and pepper.
  • Layer the Tray
  • After the first 15 minutes, slide the potatoes to one-third of the pan. Place the seasoned chicken in the middle third. Return the pan to the oven.
  • Add the Greens
  • Toss your green beans with garlic, salt, and pepper. Add them to the final third of the sheet pan.
  • Final Roast
  • Bake everything together for about 25 minutes. The dinner is ready when the chicken reaches an internal temperature of 165°F (74°C).
  • For the Perfectionist: If you want ultra-crispy potatoes, remove the chicken and beans once done and broil the potatoes on high for an extra 3–4 minutes.
  • Rest and Serve
  • Let the chicken rest for 5 minutes before slicing. This keeps the juices inside rather than on the plate!