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Sheet Pan Parmesan Crusted Chicken and Veggies

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients
  

1 lb chicken thighs (cut into bite sized pieces)

  • 2 tablespoons olive oil
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup Italian breadcrumbs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • Freshly cracked black pepper

1 lb Gold Yukon Potatoes (cut into 2 inch pieces)

  • 1 tablespoon olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • Salt and Pepper to taste (I do a couple pinches of salt)

1 lb green beans

  • 1 tablespoon olive oil
  • 2 tablespoons Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 tsp garlic powder
  • Salt and Pepper to taste (I do a pinch or two of salt)

Instructions
 

  • Preheat your oven to 425 and line a large baking sheet with parchment paper. Set aside
  • Place 3 large bowls out in front of you and place the chicken in one bowl, the potatoes in another and the green beans in the last one. Throw the ingredients specific to the chicken, potatoes and green beans. Toss together until everything is coated evenly
  • Place the chicken in the middle of the sheet pan, then the potatoes on one side of the chicken and green beans on the other side. Make sure everything is evenly spread out onto the sheet pan
  • Bake at 425 for 25 minutes. No need to stir anything. Let cool for 5 minutes
  • Serve! You can eat this without sauce or you can bring out ketchup or barbecue sauce to dip the chicken in. You can store in an airtight container in the fridge for up to 3 days. Enjoy!:)