Easy Sheet Pan Chicken with Parmesan
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper.
Place chicken, onion, cauliflower, cherry tomatoes, garlic, olive oil, Italian seasoning and salt and pepper in a large bowl. Toss and mix well.
Arrange ingredients in a single layer on a parchment lined baking sheet. Chicken should be skin side up.
Roast, rotating pan halfway through cooking, until the internal temperature reaches 165°F (74°C) with a meat thermometer and cauliflower is tender, about 35 minutes.
Sprinkle with grated Parmesan and cook for another 10 minutes.
To serve, place chicken on a bed of arugula and drizzle with good quality extra virgin olive oil and fresh squeezed lemon.
|Per Per 1 serving (336 g) serving||Amount|
|Saturated Fat||11 g|
|Per Per 1 serving (336 g) serving||% Daily Value|