Sheet Pan Parmesan Chicken

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large bowl, combine the chopped potatoes with 2 tbsp olive oil, 2 cloves of minced garlic, 1/4 cup of Parmesan cheese, salt, and pepper. Toss to coat.

Spread the seasoned potatoes in a single layer on the prepared baking sheet.

In a separate bowl, combine 1 tbsp olive oil, panko breadcrumbs, 1/4 cup Parmesan cheese, 1 clove of minced garlic, salt, and pepper. Add the chicken breasts and toss until they are fully coated.

Place the coated chicken breasts on the baking sheet next to the potatoes.

In another bowl, toss the green beans with the remaining 1 tbsp olive oil, 1 clove of minced garlic, and a sprinkle of Parmesan, salt, and pepper.

Arrange the green beans on the remaining space on the baking sheet.

Bake for 20-25 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F) and the vegetables are tender and golden brown.

Remove from the oven, garnish with fresh parsley if desired, and serve immediately.