Garlic Parmesan Chicken and Broccoli with Crispy Potatoes

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 lb Baby red potatoes
  • 1/2 tsp Basil, dried
  • 24 oz Broccoli florets
  • 3 tsp Garlic
  • 1/2 tsp Oregano, dried

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Parmesan cheese, grated

Found on theseasonedmom.com

Description

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons butter, melted
• 3 teaspoons minced garlic
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ cup grated Parmesan cheese
• 1 lb. baby red potatoes, halved
• 4 boneless, skinless chicken breasts (about 5 ounces each)
• 24 ounces (or about 5 cups) broccoli florets

Directions

• Preheat oven to 400 degrees F. Line an extra-large, rimmed baking sheet (or two smaller baking sheets) with foil and spray with cooking spray.
• In a small bowl, whisk together olive oil, butter, garlic, basil, oregano, and Parmesan.
• Place potatoes in a single layer on the baking sheet and drizzle with about half of the oil mixture. Toss to coat. Add chicken in a single layer and brush chicken with remaining oil mixture.
• Bake in the oven until chicken is completely cooked through (about 25-30 minutes). Add the broccoli to the sheet pan during the final 10 minutes of cooking.
• Optional: For a crispy, charred finish place the sheet pan under the broiler for 2-3 more minutes.