Garlic Parmesan Sheet Pan Dinner + Rowing Away

This easy garlic parmesan sheet pan dinner is delicious and is so easy to make!

This winter has been a tough one to keep the kids active and fit. Years ago, we had a treadmill. I would love running on it in the early mornings when the kids were really young and I couldn't get to the gym if my then husband was traveling. The kids would hear me and come down and then they would get on after I was done and run or walk. Of course they would also send their animals down the treadmill, walk the dogs on the treadmill and send themselves off the end of the treadmill stomach first or their toys but that's the joys of the treadmill. And they stayed fit.

But as much as I wanted another treadmill, I did NOT want to move another treadmill again, EVER. And I get dizzy on the treadmill. Does anyone else have this problem? I would seriously rather run outside in the cold than try to run on the treadmill at the gym. I get so dizzy about 3 miles in.

So I found a rower. And the kids have loved the rower. And the dog loves the rower because nobody tries to get her onto it to walk or run. She can still go outside and try to catch birds and snake skins and deer and birds. (Seriously our long run this weekend was AWFUL. 4 live deer, one dead deer, a snake skin, two cats and a tree full of quail all kept her attention while running came secondary).

The kids have loved the rower because they can watch TV while rowing. And it stores away easily.

But oh my goodness rowers are so different from running! It's been a great cross trainer because after about ten minutes I'm dying!

I made it 11 minutes once and I thought I saw the light. I saw a tunnel, and I saw the light coming at me. And little stars. I took a break from the rower for a few days. That thing is brutal. Every part of your body hurts. I would rather do shoulder and arm day at the gym than do the rower for over 10 minutes. I'm sure I'll work up, but my traps especially hurt after rowing. So sore!

GARLIC PARMESAN SHEET PAN DINNER

• 4-6 small-medium brown/russet potatoes, cubed into small bite sized pieces
• ½ cup olive oil
• ¼ cup garlic powder, or 5 cloves garlic, minced
• 3 tablespoons Italian seasoning
• 3 teaspoons salt
• ½ teaspoon pepper
• 1 cup grated parmesan cheese
• 4-6 boneless skinless chicken breasts
• 2-3 cups raw broccoli, baby carrots or green beans (or combination of all of them)

Preheat oven to 425 degrees. Lightly grease a cookie sheet, or line a pan with parchment paper.

In a large bowl, stir together the oil, garlic powder or cloves, Italian seasoning, salt and pepper. Toss the potatoes, then the vegetables and then the chicken separately in the sauce.

Arrange the potatoes first on the baking sheet. Bake at 425 degrees for 10 minutes. Open the oven and arrange the chicken on the pan. Stir the potatoes. Cook for 15 minutes. Open the oven, flip the chicken and stir the potatoes. Add the vegetables and cook for an additional 15 minutes. Check for doneness on the potatoes and chicken. Sprinkle the parmesan on top and cook an additional 5 minutes.

For a nice browned look to the chicken and potatoes, turn the broiler to low the last 5 minutes of cooking when you sprinkle on the parmesan.

Remove from oven and serve immediately.

Serves 4-6 people

Recipe Inspired by Creme de la Crumb