In this easy Tuscan Chicken and Potato Sheet Pan Dinner, fingerling potatoes roast alongside chicken breast that are seasoned with homemade Tuscan season blend, garlic and fresh lemon juice. A side parcel of balsamic tomatoes completes this easy one-pan meal
On a piece of aluminum foil, place the tomatoes, garlic, olive oil, balsamic vinegar and seal the foil to form a pouch.
Once made, immediately place the foil parcel on the bottom rack and roast for the 20 minutes.
Remove the parcel and if the tomatoes haven't burst on their own, use a fork to lightly press on the tomatoes.
FOR THE POTATOES:
Next toss the potato halves with the olive oil, Tuscan seasoning, garlic powder, paprika and a pinch or two of kosher salt and black pepper.
Place the seasoned potatoes on the perimeter of a rimmed metal baking sheet. Slide the pan onto the middle rack of your preheated oven to roast for 10 minutes.
FOR THE CHICKEN
Toss the chicken breasts with the olive oil, the lemon juice, garlic and seasoning. Set off to the side.
Once the potatoes have roasted for 10 minutes, remove the sheet pan and place the chicken breasts in the center. Return the pan back to the oven and roast for 20 minutes, rotating the pan halfway through.
Once the chicken is cooked, turn your broiler on high and (use oven mitts) move the rack to the highest position in your oven. Sprinkle with pecorino Romano cheese and slip under the broiler for a few minutes. Watch closely.