Sheet Pan Cheesy Italian Chicken with Vegetables, Cipolline Onions & Parmesan

Step 1

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Roughly chop the onions. Grate the fontina on the large side of a box grater. In a bowl, combine the grated fontina, breadcrumbs, mayonnaise, half the Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

Step 2

2 Start the chicken & potatoes Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven.

Step 3

3 Add the topping & pepper Place the pepper pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully add the seasoned pepper in an even layer on top of the partially roasted potatoes. Evenly spread the topping onto the partially roasted chicken.

Step 4

4 Finish & serve your dish Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with chopped onions and parmesan. Enjoy! *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 5

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Roughly chop the onions. Grate the fontina on the large side of a box grater. In a bowl, combine the grated fontina, breadcrumbs, mayonnaise, half the Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

Step 6

2 Start the chicken & potatoes Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven.

Step 7

3 Add the topping & pepper Place the pepper pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully add the seasoned pepper in an even layer on top of the partially roasted potatoes. Evenly spread the topping onto the partially roasted chicken.

Step 8

4 Finish & serve your dish Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with chopped onions and parmesan. Enjoy! *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.