Sheet Pan Creamy Garlic Cheesy Chicken & Potatoes

Ingredients

• 1800 g Raw chicken breast(800g)
• 2800 g Raw boneless chicken thighs(800g)
• 33 teaspoon Salt(18g)
• 48 teaspoon Italian herbs seasoning(16g)
• 57 teaspoon Garlic powder(14g)
• 64 teaspoon Onion powder(8g)
• 78 teaspoon Paprika(16g)
• 89 teaspoon Olive oil(40g)
• 91600 g Raw potatoes(1600g)
• 102 teaspoon Chili flakes(4g)
• 112 second spray Cooking spray(4g)
• 12425 ml Regular or evaporated milk(425g)
• 13250 g Light garlic & herb cream cheese(250g)
• 14120 g Shredded mozzarella cheese(120g)
• 1510 g Fresh parsley, finely chopped(10g)
• 1620 g Grated parmesan cheese (optional)(20g)
• 171 Red onion, chopped(100g)

Instructions

1. 1Preheat oven to 200°C (400°F).
2. 2Slice chicken breast and thighs into cubes. Season with salt, Italian herbs, garlic powder, onion powder, paprika, and olive oil. Mix well and set aside.
3. 3Cube potatoes and chop red onion. Place on a large lined sheet pan.
4. 4Season potatoes and onion with Italian herbs, garlic powder, chili flakes, paprika, and cooking spray or olive oil. Mix well.
5. 5Bake potatoes and onion in the oven for 20-22 minutes until starting to crisp (do not fully cook).
6. 6Remove pan from oven and spread marinated chicken evenly over the potatoes.
7. 7Spray with cooking spray or drizzle with olive oil. Return to oven and bake for 25 minutes until chicken is cooked through and juicy.
8. 8Remove from oven. Pour over the milk, add cream cheese and mozzarella cheese. Mix everything together until the cheese is melted and the sauce is creamy.
9. 9Garnish with chopped parsley and optional grated parmesan.
10. 10Divide into 8 servings and enjoy.