Sheet Pan Italian Chicken And Potatoes - Poultry & Chicken Recipes - LGCM

Name: Sheet Pan Italian Chicken And Potatoes - Poultry & Chicken Recipes - LGCM
Ingredients: If you like very soft potatoes, you can boil them, drain them, and then cut them up to cook even more.; I like my broccoli well cooked – if you prefer them al dente, wait 10 minutes into the cooking time before adding the broccoli to the sheet pan.; This recipe would be perfect for Brussels sprouts instead of broccoli if you love sprouts or don’t like broccoli.; If you like onions, you can thinly slice yellow onions and toss them in with the potatoes and broccoli for a little extra flavor.; Sheet Pan Lemon Chicken Thighs; Sheet Pan Teriyaki Pork Tenderloin & Vegetables; Sheet Pan Pork Chops & Pears; Sheet Pan BBQ Chicken Thighs; Sheet Pan Garlic Parmesan Pork Chops; Sheet Pan Chicken Fajitas; 1.5 lb LGCM Italian Romano Chicken Breast (use a double / full breast so you get 4 cutlets); 6 Red Potatoes (cut into 1/2″ pieces); 2 cup Broccoli (florets); Italian Dressing (about 1.5 cups); Grated Parmesan (for serving); Cut the Italian Romano chicken breast into 4 cutlets (see note above for directions if you’re not sure how) and place on one side of a half sheet pan.; Add the cut up red potatoes and broccoli to a mixing bowl and pour Italian dressing on top. Toss to combine. Add the vegetables to the other side of the sheet pan.; Place the sheet pan into an oven preheated to 425ºF for 30-35 minutes, until the chicken reaches 160ºF and the potatoes are cooked – see notes above for cooking time suggestions / tweaks.

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This sheet pan Italian chicken and potatoes recipe (that also includes broccoli!) is a quick and easy way to get a very filling and delicious dinner into your

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Ingredients

If you like very soft potatoes, you can boil them, drain them, and then cut them up to cook even more.
I like my broccoli well cooked – if you prefer them al dente, wait 10 minutes into the cooking time before adding the broccoli to the sheet pan.
This recipe would be perfect for Brussels sprouts instead of broccoli if you love sprouts or don’t like broccoli.
If you like onions, you can thinly slice yellow onions and toss them in with the potatoes and broccoli for a little extra flavor.
Sheet Pan Lemon Chicken Thighs
Sheet Pan Teriyaki Pork Tenderloin & Vegetables
Sheet Pan Pork Chops & Pears
Sheet Pan BBQ Chicken Thighs
Sheet Pan Garlic Parmesan Pork Chops
Sheet Pan Chicken Fajitas
1.5 lb LGCM Italian Romano Chicken Breast (use a double / full breast so you get 4 cutlets)
6 Red Potatoes (cut into 1/2″ pieces)
2 cup Broccoli (florets)
Italian Dressing (about 1.5 cups)
Grated Parmesan (for serving)
Cut the Italian Romano chicken breast into 4 cutlets (see note above for directions if you’re not sure how) and place on one side of a half sheet pan.
Add the cut up red potatoes and broccoli to a mixing bowl and pour Italian dressing on top. Toss to combine. Add the vegetables to the other side of the sheet pan.
Place the sheet pan into an oven preheated to 425ºF for 30-35 minutes, until the chicken reaches 160ºF and the potatoes are cooked – see notes above for cooking time suggestions / tweaks.