My friend James has several superpowers; one of his best is cooking, and he turns out mouthwatering dishes constantly. One of my favorite dishes he makes is an easy sheet pan dinner with juicy chicken and roasted vegetables. James Karren’s Garlic Parmesan Chicken Sheet Pan Dinner is easy to put together, and the smells emanating from the oven are amazing.

James likes to use chicken thighs in this dish; I prefer boneless, skinless breasts (I use large ones so they are thick and don’t dry out). It is also important to use the dry Parmesan cheese – the kind in the green cylinder – rather than freshly grated. While there are very few times I actually use the dry stuff (referred to at our house as “cardboard Parmesan”), this is one time because the freshly grated kind burns. One timesaver is to use jarred garlic, rather than chopping your own.

6 Servings

2 pounds boneless skinless chicken breast halves, cleaned of any fat, veins, etc. cut into six serving size pieces
2 teaspoons olive oil
1 tablespoon finely chopped garlic, (the kind in a jar)
Salt and freshly ground black pepper, to taste

1 pound Brussels sprouts, halved
1 pound carrots, pared and cut into chunks
1 pound Yukon Gold potatoes, scrubbed and cut into 1" chunks
4 ounces bacon, chopped
3 tablespoons olive oil
Salt and freshly ground black pepper

1 cup dry Parmesan cheese, (the kind in the green cylinder)

1. Preheat oven to 400°.
2. Smear the chicken pieces with the 2 teaspoons olive oil. Place them in the center of a large shallow baking sheet. Sprinkle with the garlic and sprinkle with salt and pepper.
3. Place the vegetables and bacon in a large bowl. Pour the 3 tablespoons olive oil over and mix well. Spoon the mixture around the chicken; sprinkle with salt and pepper.
4. Sprinkle the Parmesan cheese evenly over the chicken and vegetables.
5. Bake 50-60 minutes or until the vegetables are crisp-tender and the chicken is just cooked through.

Amount Per Serving
Calories 599 Calories from Fat 258
Percent Total Calories From: Fat 43% Protein 34% Carb. 23%

Nutrient Amount per Serving
Total Fat 29 g
Saturated Fat 9 g
Cholesterol 109 mg
Sodium 584 mg
Total Carbohydrate 34 g
Dietary Fiber 3 g
Sugars 0 g
Protein 52 g

Vitamin A 444% Vitamin C 143% Calcium 0% Iron 23%