A deep appreciation of food and cooking doesn't always translate into an actual ability to cook, and I am proof of this. But what I lack in skill, I make up for in enthusiasm. I may not know how to properly mince garlic or "julienne" anything, but I'll gladly roll up my sleeves and try my hand at any recipe that crosses my Pinterest feed. Naturally my limited knowledge in the kitchen (paired with an egregious lack of time) has led me to befriend the sheet pan world of Pinterest.
The premise is simple: one sheet pan, minimal prep, and roughly 20 to 30 minutes in the oven, depending on the recipe. While my "nom.com" Pinterest board is filled with these insanely simple recipes, Cafe Delites' sheet-pan lemon Parmesan garlic chicken and veggies meal is one of the few that I always keep in constant rotation. While the exact recipe calls for chicken, potatoes, and green beans, I usually pair the chicken with whatever veggies I have on hand—I've done carrots and broccoli, broccoli and sweet potatoes, onions and green beans, and more. I also sub out the butter for to make it a bit healthier.
This recipe is perfect when I'm way too exhausted to cook—I've literally made it at 10 p.m. on a weeknight after work and multiple events. What keeps me coming back is the Parmesan, breadcrumb, garlic crust on the chicken, plus the drizzled ghee-and-garlic combination sprinkled over the veggies. Find Cafe Delites' delicious recipe overview below:
Ingredients for the chicken:
Lemon juice (or juice of 1/2 a lemon)
Salt and pepper, to season
Parmesan cheese, freshly grated
Boneless, skinless chicken breasts (or thighs)
Ingredients for the veggies:
Baby potatoes, quartered
Butter (or ghee), melted
Salt, to taste
Green beans, cut into thirds
Preheat oven to 400°F. Lightly grease a baking tray/sheet with cooking oil spray or a light coating of oil. Set aside.
In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt, and pepper.
Dip chicken into egg mixture, cover, and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).
In another bowl, combine the breadcrumbs with the Parmesan cheese. Dredge the egg coated chicken in the breadcrumb/Parmesan mixture, lightly pressing to evenly coat.
Place chicken onto the baking sheet/tray 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.
Bake in preheated oven for 15 minutes.
Remove 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.
Sprinkle with fresh chopped parsley (optional), and serve immediately.
Head over to for the full recipe.
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