Bottled Italian dressing does all the seasoning in this easy sheet pan supper. Chicken pieces and halved baby potatoes are tossed with the dressing and parmesan, then roasted until the potatoes are crispy and the chicken is golden. Four ingredients and one pan to wash.
Why You’ll Love It
- Four ingredients.
- One sheet pan.
- Crispy potatoes and juicy chicken.
What You Need
- 1 1/2 lb boneless chicken breasts or thighs (cut into chunks)
- 1 1/2 lb baby potatoes (halved)
- 2/3 cup Italian dressing
- 1/2 cup grated parmesan
How to Make Italian Dressing Chicken and Potatoes
- Heat the oven to 425°F and line a sheet pan.
- Toss the potatoes with half the dressing and roast 15 minutes.
- Toss the chicken with the rest of the dressing.
- Add the chicken to the pan and sprinkle everything with parmesan.
- Roast 20 to 25 minutes more, until the chicken is 165°F and the potatoes are golden.
- Sprinkle with parsley and serve.
Tips
- Give the potatoes a head start so they finish together.
- Don’t crowd the pan.
- Add green beans for the last 15 minutes.
Serving and Storing
Keeps 3 days in the fridge. Reheat in the oven or air fryer.
Frequently Asked Questions
Can I use zesty Italian?
Yes, it adds a little more tang.
Can I use regular potatoes?
Yes, cut into 1-inch cubes.
Can I marinate overnight?
Yes, up to 24 hours.
Italian Dressing Chicken and Potatoes
Chicken and baby potatoes tossed in Italian dressing and parmesan and roasted on one pan. Four ingredients, one pan supper.
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Ingredients
- 1 1/2 lb boneless chicken breasts or thighs cut into chunks
- 1 1/2 lb baby potatoes halved
- 2/3 cup Italian dressing
- 1/2 cup grated parmesan
Instructions
- Heat the oven to 425°F and line a sheet pan.
- Toss the potatoes with half the dressing and roast 15 minutes.
- Toss the chicken with the rest of the dressing.
- Add the chicken to the pan and sprinkle everything with parmesan.
- Roast 20 to 25 minutes more, until the chicken is 165°F and the potatoes are golden.
- Sprinkle with parsley and serve.
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