Sheet Pan Parmesan Chicken Dinner

This dish is delicately flavored so it's great for the whole family.  It's quite easy since you just keep using the same seasoning on each item in sequence.

 

4 tablespoons Garlic, House Blend or Tuscan Herb Olive Oil, divided

Kosher salt

Freshly ground black pepper

1 teaspoon dried thyme, divided

1 lb. potatoes, cut in 1 inch chunks

4-5 chicken thighs (you can use bone-in or not, with skin or not -- you can used chicken breasts, but I recommend leaving the skin on to keep them moist)

1 1/4 cups grated Parmesan cheese, divided

1 lb. asparagus, bottom ends trimmed

Preheat the oven to 425 degrees.  Move an oven rack to the top 1/3 of the oven.  Place a sheet of parchment on a baking sheet.

Place the potato cubes on the sheet pan and drizzle with 1 1/2 tablespoons of the olive oil.  Sprinkle with about 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon thyme.  Toss and roast for 15 minutes.

Meanwhile prepare the chicken by trimming any excess fat or skin.  Drizzle with a generous tablespoon of the oil and rub on.  Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme.  Take the sheet pan out of the oven and push the potatoes to one side, turning the potatoes over.  Place the chicken in the center of the tray, leaving a bit of space between the pieces.  Pat about 3/4 cup of the Parmesan on the chicken.  Sprinkle 1/4 cup Parmesan on the potatoes, too.  Return the pan to the oven and roast for another 15 minutes.

Drizzle the asparagus with 1 tablespoon of the oil and a sprinkle of salt and pepper.  Toss to coat.  Place the asparagus on the baking tray next to the chicken.  Sprinkle with 1/4 cup of the Parmesan.  Roast for 12-15 minutes.  Check the chicken with a thermometer; it should register 140 degrees.

Remove the pan from the oven.  Place a pot holder under the edge of the pan by the potatoes so the juices run toward the asparagus; let sit 10 minutes before serving.  I place the potatoes and asparagus on one plate and the chicken on another for serving.  I drizzle the juices over the chicken.