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.
Sheet-Pan Parmesan-Crusted Chicken and Potatoes
- 7 cloves garlic divided
- 4½ tsp salt divided
- 1½ 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.