Crispy Sheet Pan Lemon Parmesan Garlic Chicken with Potatoes & Green Beans

By Leslie Blythe  , ,   

February 1, 2018

My daughter Grace made dinner. She made this Crispy Sheet Pan Lemon Parmesan Garlic Chicken with Potatoes & Green Beans. Unfortunately, my husband and I had to go out, so we missed it. I will ask her to make it again! I love sheet pan dinners, perfect for a busy weeknight.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings


1Preheat oven to 400°F. Lightly grease a sheet pan with cooking oil spray, or a light coating of oil. Set aside.

2In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.

3Dip chicken into egg mixture, cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*

4In another bowl, combine the breadcrumbs with the parmesan cheese.

5Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.

6Place the chicken onto a sheet pan and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.

7Bake in preheated oven for 15 minutes.

8Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.

9Sprinkle with fresh chopped parsley (optional), and serve immediately.

Recipe adapted from Cafe Delites


1 large egg

2 tablespoons lemon juice (or juice of ½ a lemon)

2 teaspoons garlic, minced

½ tablespoon fresh parsley, chopped

½ teaspoon each salt and pepper, to season

½ cup breadcrumbs

⅓ cup fresh grated parmesan cheese

4 skinless, boneless chicken breasts (or thighs)

1 pound baby potatoes, quartered

½ cup butter, melted

2 teaspoons garlic, minced

salt to taste

1 pound green beans, cut into thirds


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