Sheet Pan Chicken Dinner | Easy Weekenight Meal

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: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

broccoli

🥗Healthier: green beans

💰Cheaper: frozen mixed vegetables

Green beans are a nutritious alternative, and frozen veggies are often more economical.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat at a lower cost.

Prep and clean 4 medium-sized chicken breasts by cutting off undesirable parts and fat.

Cover the chicken with a protective layer and flatten using a rolling pin or a flat-bottomed pan to ensure even thickness.

Clean the work area after flattening the chicken.

Preheat the oven to 425°F (218°C) and place 2 empty half sheet trays inside to preheat as well.

Wash and cut just over 2 lbs of mini potatoes in half, then cut those halves into quarters. Remove any unappetizing parts.

Toss the cut potatoes in a bowl with about 2 teaspoons of neutral tasting oil, ensuring they are fully coated.

Season the potatoes with a fat pinch of coarse ground kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, and black pepper. Stir to combine.

Prep 1 lb of fresh green beans by cutting off both ends and place them in a bowl.

Slice 1/2 of a medium-sized yellow onion into 1/4 inch thick slices and add to the bowl with the green beans. Season with 1/2 teaspoon of oil and coarse ground kosher salt, then mix.

Grate 1 cup (62 g) of parmesan cheese using the small holes of a box grater. Clean the grater immediately after use.

Prepare the dredging station by whisking 2 large eggs with a splash of water in a medium bowl until combined.

In another medium bowl, combine 1 cup (80 g) panko breadcrumbs, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and a pinch of coarse ground kosher salt. Mix well and then add the grated parmesan cheese, mixing until combined.

Bread the chicken by dipping each piece into the egg wash, allowing excess to drip off, then coating with the breadcrumb mixture. Transfer to a holding device after coating.

Remove the hot trays from the oven and add the seasoned potatoes to one half of the tray, ensuring they sizzle upon contact.

Place 2 pieces of breaded chicken on the other half of the first tray and the remaining 2 pieces on the second tray, ensuring they do not overlap.

Bake in the oven for 15 minutes, then flip the chicken and stir the potatoes. Add the green beans to the second tray and return both trays to the oven for another 15 minutes.

Check the internal temperature of the chicken, aiming for 155°F (68°C). If done, transfer the chicken to an empty tray to rest and return the vegetables to the oven for an additional 8 to 10 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens