Sheet Pan Italian Chicken and Potatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for roasting.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil can provide flavor at a lower cost.

Preheat the oven to 425°F (220°C).

Line a large sheet pan with parchment paper.

Place chicken thighs on the sheet pan, skin-side up.

Chop potatoes, bell peppers, zucchini, and red onion into bite-sized pieces and add to the pan.

Mince garlic and sprinkle over the vegetables and chicken.

Drizzle olive oil over everything and season with Italian seasoning, salt, and black pepper.

Toss the vegetables to coat evenly with oil and seasonings.

Arrange cherry tomatoes and capers around the chicken and vegetables.

Roast in the oven for 35-40 minutes, until chicken is cooked through and vegetables are tender.

Sprinkle grated parmesan cheese over the chicken and vegetables during the last 5 minutes of cooking.

Remove from the oven and squeeze fresh lemon juice over the dish.

Garnish with fresh basil before serving.

Serve hot, directly from the sheet pan.

Cooking Techniques

Spice Level:

Allergens