A plate of chicken and sides on a bright green table.
Photography, Stacey Brandford; Food styling, Christopher St-Onge

Sheet-Pan Parmesan-Crusted Chicken and Potatoes

A Parmesan crust and crispy potatoes will make you put this easy weeknight sheet-pan chicken dinner on repeat.

This gathering-worthy sheet-pan dinner is a fitting accompaniment for your first harvest of salad greens, sprouts and herbs.Plan ahead—the chicken needs to dry-brine in the fridge for several hours. Once that’s done, the rest is a breeze. Get your butcher to halve the chicken for you if you’re not comfortable doing it yourself. 

A plate of chicken and sides on a bright green table.

Sheet-Pan Parmesan-Crusted Chicken and Potatoes

Servings 6


  • 7 cloves garlic divided
  • tsp salt divided
  • kg 3½ lb whole chicken, halved
  • 1 lemon
  • 675 g 1½ lb mini yellow-fleshed potatoes, thinly sliced
  • 1 tbsp olive oil
  • ½ tsp freshly ground black pepper
  • ½ cup finely grated Parmesan


  • Using rasp, finely grate 4 of the garlic cloves into small bowl; stir in 3 tsps of the salt to make a paste.
  • Divide and massage garlic mixture over chicken halves; place skin-side up on rack set over baking sheet. Evenly zest lemon over chicken halves, reserving lemon for juice. Refrigerate, uncovered, for 8 to 12 hours.
  • Preheat oven to 500°F; line baking sheet with parchment paper. Thinly slice remaining garlic cloves; add to large bowl along with potatoes, olive oil and 2 tbsp lemon juice from reserved lemon. Sprinkle with pepper and the remaining 1½ tsp salt; toss to coat.
  • Arrange potatoes into a rough rectangle on prepared pan; place chicken halves on top. Roast for 35 minutes.
  • Sprinkle Parmesan over chicken (it’s okay if some lands on potatoes); return to oven until a thermometer inserted into thickest part of breast registers 165°F, about 10 to 15 minutes. Let rest for 15 minutes; remove chicken to cutting board before carving.
  • Serve with potatoes and a green salad.
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