01 -
Preheat oven to 220°C. Line a sheet pan with parchment paper or coat lightly with cooking spray for easier cleanup.
02 -
In a medium bowl, combine potatoes, olive oil, minced garlic, Parmesan, salt, and pepper. Mix well to evenly coat. Arrange the potatoes on one third of the prepared sheet pan. Roast for 10–15 minutes, opting for the longer time if deeper browning is desired.
03 -
Meanwhile, in the same bowl, combine chicken breast pieces with olive oil, minced garlic, grated Parmesan, breadcrumbs (and Italian seasoning if using plain breadcrumbs), cracked pepper, and sea salt. Coat the chicken thoroughly.
04 -
Remove the sheet pan from the oven. Arrange prepared chicken next to the potatoes.
05 -
In a bowl, toss green beans with olive oil, minced garlic, optional Parmesan, salt, and pepper. Distribute in the remaining third of the pan.
06 -
Return the sheet pan to the oven. Bake for 25 minutes, or until the chicken reaches an internal temperature of 74°C and the vegetables are tender.
07 -
For extra crispiness, set the oven to broil on high and cook for an additional 4–5 minutes, monitoring closely to prevent burning.
08 -
Remove the sheet pan from the oven. Allow ingredients to rest for a few minutes before plating and serving.