Parmesan Garlic Chicken and Potatoes Sheet Pan
Servings: 6
Calories: 723kcal
Ingredients
For the chicken and vegetables:
- 1 ½ pounds baby potatoes cut into 1 ½ inch pieces
- 1 pound fresh green beans trimmed and cut in half
- 3 tablespoons olive oil
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 6 bone-in skin-on chicken thighs
For the parmesan garlic sauce:
- 4 tablespoons unsalted butter melted
- 6 cloves garlic minced
- ½ cup mayonnaise
- ½ cup parmesan cheese freshly grated
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the 1 ½ pounds baby gold potatoes and 1 pound green beans directly onto the baking sheet. Drizzle the vegetables with 2 tablespoons olive oil and season with 1 teaspoon salt and 1 teaspoon black pepper. Toss everything directly on the pan and spread into an even layer.
- Arrange the 6 chicken thighs on top of the vegetables, skin side up.
- In a medium bowl, whisk together 4 tablespoons melted unsalted butter, 5 cloves minced garlic, ½ cup grated parmesan cheese, ⅓ cup mayonnaise, 1 teaspoon Italian seasoning, ½ teaspoon paprika, and 1 tablespoon lemon juice.
- Spoon the parmesan garlic sauce evenly over the chicken thighs.
- Bake for 40 to 45 minutes, until the chicken reaches an internal temperature of 175°F (80°C), the potatoes are tender, and the chicken skin is golden.
- Let the sheet pan rest for a few minutes before serving.
Nutrition
Serving: 1serving | Calories: 723kcal | Carbohydrates: 28g | Protein: 31g | Fat: 55g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 175mg | Sodium: 959mg | Potassium: 981mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 35mg | Calcium: 171mg | Iron: 3mg
