School Night Sheet-Pan Chicken

One pan, simple ingredients, and dinner is done! This easy sheet-pan chicken is made for busy school nights. Tender garlic-Parmesan chicken, golden potatoes and green beans roast together for a complete dinner with hardly any cleanup.

Serves 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes

Make It With

Richard’s Famous Original Garlic Salt

Ingredients

1½ lbs. boneless, skinless chicken breasts, cut into 1½-inch pieces
1½ lbs. baby Yukon Gold potatoes, cut to about 1” size
12 oz. fresh green beans, trimmed
3 Tbsp. olive oil, divided
1 1/4 tsp. Richard’s Famous Original Garlic Salt, divided, or to taste
1 tsp. paprika
½ tsp. freshly ground black pepper
⅓ cup freshly grated Parmesan cheese
1 Tbsp. fresh lemon juice
Lemon wedges for serving, optional

Directions

Heat the oven. Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly coat it with cooking spray.
Toss Prepared potatoes, chicken and beans with olive oil and Richard’s Famous Original Garlic Salt.
Spread in a single layer on sheet pan without crowding.
Roast about 25-30 minutes, turning vegetables once, if desired. Chicken should be 165 degrees F at its thickest part. If you prefer beans less roasted and brighter green, add them to the pan after about 20 minutes.

Fred’s Tip

For extra-browned chicken and potatoes, pop the pan under the broiler for a minute or two just before serving—keep a close eye on it!

Try adding olive oil-coated sliced onions and cherry tomatoes to the sheet pan to create some delicious juices and add color.

One pan. Three simple foods. Dinner on the table in about 30 minutes.