Name: Baked garlic parmesan chicken and potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1 serving
Ingredients: 3 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces; 3 lb mini red potatoes, quartered; 1 3/4 lb broccoli florets; 2 medium zucchinis, cut into half-moons; 11 oz green beans, trimmed; 1 red bell pepper, seeded and chopped; 3 1/2 tbsp extra virgin olive oil; 2 tbsp salt; 3/4 tsp black pepper; 1 tbsp garlic powder; 3/4 tsp smoked paprika; 3 tbsp lemon juice; 3/4 tsp lemon zest; 2 tbsp fresh parsley, chopped; 1 1/2 cups grated parmesan cheese

Instructions

Prep 30 min · Cook 45 min

Preheat your oven to 425F. Line four half-sheet pans with parchment paper. In a large bowl, toss the chicken with one third of the olive oil, one third of the salt, one third of the garlic powder, one third of the black pepper, half the smoked paprika, and one third of the parmesan. Place in the fridge.
In an extra-large bowl, toss the potatoes with another third of the olive oil, half the remaining salt, half the remaining garlic powder, and half the remaining black pepper. Spread the potatoes onto the first pan. In the same large bowl, toss the broccoli, zucchini, green beans, and bell pepper with the remaining oil, salt, garlic powder, black pepper, and smoked paprika.
Place the pan of potatoes in the oven on the top rack. Roast for 20 minutes.
Spread the seasoned vegetables in a single layer across two more pans. Spread the chilled chicken onto the fourth pan. Place the chicken and vegetable pans in the oven, rotating the potato pan to the bottom rack. Roast everything for 15 to 18 minutes, swapping and rotating pans halfway through. Done when chicken is opaque in the center and potatoes are fork-tender, 165°F.
Remove all pans from the oven. Transfer everything to a large platter. Drizzle with lemon juice and lemon zest. Sprinkle with the fresh parsley and the remaining parmesan. Let rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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