Garlic Chicken, Potato, and Zucchini Sheet Pan
Equipment
- Cutting Board
- Sharp knife
- measuring cups
- measuring spoons
- Rimmed baking sheet
- parchment paper (optional — use in place of nonstick cooking spray)
- Food thermometer
- Oven
Ingredients
Farmers Market Ingredients
- ½ lb baby potatoes, halved
- 2 chicken breasts or 4 thighs (approx. 1 lb)
- 3 medium zucchini, sliced and quartered
- ½ Tbsp garlic, minced
Pantry Staples
- 1-2 Tbsp olive oil
- ½ tsp salt, divided
- ½ tsp black pepper, divided
- ⅓ cup Parmesan cheese, grated
- Nonstick cooking spray
Instructions
- Preheat oven to 400°F.
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Spray the rimmed baking sheet with nonstick cooking spray, or line it with parchment paper.
- Toss the halved potatoes with ½ Tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper. Spread on the baking sheet, leaving about one third of the pan empty.
- Season the chicken with ½ Tbsp olive oil, the minced garlic, and a dash each of salt and pepper. Add to the baking sheet.
- Bake for 30 minutes.
- Remove the pan from the oven and add the zucchini to the empty portion of the pan. Season the zucchini with the remaining salt and pepper.
- Sprinkle the Parmesan cheese over the vegetables and chicken.
- Bake for an additional 10–15 minutes, until the vegetables are tender and the chicken reaches 165°F when checked with a food thermometer.
Notes
Substitutions
- Minced garlic: 1 tsp garlic powder.
- Baby potatoes: Use larger potatoes cut into quarters or smaller.
- Zucchini: Substitute another vegetable. More dense vegetables may require longer cooking times.