Oven Fried Chicken and Potatoes Sheet Pan Dinner
Servings: 6 servings
Calories: 397kcal
Ingredients
- 1 1/2 cups cracker crumbs substitute unseasoned bread crumbs if you like
- 2 TBSP grated parmesan cheese
- 2 tsp italian herbs
- 2 tsp salt divided
- 2 tsp pepper divided
- 2 tsp garlic granules
- 1 TBPS olive oil
- 1 1/2 pounds potatoes
- 8 bonless skinless chicken thighs
- 2 eggs
Instructions
- preheat oven to 400˚
- lightly grease a sheet pan
- mix the bread crumbs, herbs, parmesan, half the salt, pepper and garlic, set aside
- cut each potato in half, toss with olive oil and the rest of the salt, pepper and garlic
- press the cut side of each potato in the crumb mixture and place cut side down on the sheet pan
- beat the eggs in a bowl
- dip a piece of chicken in the egg, shake off excess, roll in crumbs shake off excess, place around potatoes on the baking sheet
- repeat until the chicken is all coated
- place in the oven and bake on 400˚ for 45 minutes or until juice run clear
Notes
- If your chicken pieces are smaller this will finish cooking quicker, start checking for doneness around 30 minutes if using smaller pieces
- change baking time accordingly if you switch to bone in chicken
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 31g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 199mg | Sodium: 1099mg | Potassium: 917mg | Fiber: 3g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 3mg