Garlic Parm Chicken & Potatoes
I love a good sheet pan dinner. If I have a busy day ahead, I like knowing that a simple toss with oil and spices and a dump onto a baking sheet will bring us a warm and nourishing dinner. I go a bit further and make a beautiful, but simple salad on the side because it brightens the whole meal up so wonderfully. Meals like this find their way onto our table at least once a week because life is full and most of it is lived outside the kitchen. We still need warm, nourishing, delicious meals and this one fits the bill without taking more time than I have to give. Play around with the seasoning and veggies to suit your kitchen and tastes. I just know you’ll come up with something wonderful.
Ingredients:
1 pound chicken thighs and/or drumsticks
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon salt
1 pound small golden or red potatoes, halved
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons fresh rosemary, finely chopped
1/2 cup freshly grated parmesan cheese
freshly ground pepper to taste
Directions:
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. In a large bowl, toss the potatoes with oil and salt and pour onto the tray. In the same bowl, toss the chicken with oil, garlic powder, and salt. Place them on the baking tray, nestling them among the potatoes. Evenly sprinkle the rosemary, parmesan, and pepper over top. Place in the oven and roast for about 35-45 minutes. The potatoes should be golden and the chicken should run with clear juices when the skin is pierced. Serve up with a simple green salad and enjoy!
