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    Sheet Pan Caesar Chicken & PotatoesSheet Pan Caesar Chicken & Potatoes

    Sheet Pan Caesar Chicken & Potatoes

    Sheet pan dinners are ideal for weeknight cooking, requiring only one sheet pan to make. Being easy (in both preparation and clean up!), quick, and delicious, what more could you ask for in a weeknight meal – or in any meal for that matter? This sheet pan Caesar chicken and potatoes recipe is especially simple, requiring only 8 ingredients – most of which you most likely already have on hand – and taking only 10 minutes of prep time and 40 minutes of cook time.
    Cabot
    Cabot
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    Recipe - Dearborn Market
    cabot caesar
    Sheet Pan Caesar Chicken & Potatoes
    Prep Time10 Minutes
    Servings4
    Cook Time39 Minutes
    Ingredients
    1 1/2 lbs. golden potatoes, halved lengthwise and cut into 1/2 inch thick slices
    1/2 cup Caesar dressing, divided
    1/2 tsp black pepper
    1 1/2 lbs. chicken breast
    3/4 lb. asparagus spears, trimmed
    2 tsp olive oil
    3 oz Cabot Extra Sharp Cheddar, shredded (about 3/4 cup)
    Directions
    1. PREHEAT oven to 450°F. Line a baking sheet with foil or parchment paper and then coat with cooking spray.
    2. TOSS potatoes with ¼ cup of Caesar dressing, ½ teaspoon salt and ¼ teaspoon pepper. Arrange on one end of baking sheet. Bake at 450°for 15 minutes.
    3. SLICE chicken breasts into 1-inch thick pieces. Toss with remaining dressing, salt and pepper. Remove pan from oven and arrange chicken pieces at other end of pan and asparagus in the center. Drizzle the asparagus with olive oil.
    4. RETURN pan to oven and bake 20 more minutes. Sprinkle shredded cheddar over potatoes and return to oven for 5 more minutes.
    10 minutes
    Prep Time
    39 minutes
    Cook Time
    4
    Servings

    Directions

    1. PREHEAT oven to 450°F. Line a baking sheet with foil or parchment paper and then coat with cooking spray.
    2. TOSS potatoes with ¼ cup of Caesar dressing, ½ teaspoon salt and ¼ teaspoon pepper. Arrange on one end of baking sheet. Bake at 450°for 15 minutes.
    3. SLICE chicken breasts into 1-inch thick pieces. Toss with remaining dressing, salt and pepper. Remove pan from oven and arrange chicken pieces at other end of pan and asparagus in the center. Drizzle the asparagus with olive oil.
    4. RETURN pan to oven and bake 20 more minutes. Sprinkle shredded cheddar over potatoes and return to oven for 5 more minutes.
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