Parmesan Garlic Chicken Thighs (Print Version)
Tender chicken thighs baked with Parmesan, garlic, potatoes, broccoli, and onions for an easy, tasty meal.
# What You'll Need:
→ Protein
01 -
1.5 pounds boneless skinless chicken thighs
→ Sauce and Seasonings
02 -
0.5 cups Parmesan garlic sauce (store-bought or homemade)
03 -
1 teaspoon salt
04 -
0.5 teaspoon black pepper
05 -
1 teaspoon Italian seasoning
06 -
0.5 teaspoon onion powder
07 -
0.5 teaspoon garlic powder
08 -
1 teaspoon smoked paprika
→ Vegetables
09 -
1 pound baby potatoes, quartered
10 -
2 cups broccoli florets
11 -
1 medium onion, sliced
→ Oils and Garnish
12 -
2 tablespoons extra virgin olive oil
13 -
0.3 cups freshly grated Parmesan cheese
# Steps to Follow:
01 -
Preheat the oven to 400°F. Lightly grease a large sheet pan with cooking spray or oil to prevent sticking.
02 -
Wash and quarter the baby potatoes. Slice the onion and chop the broccoli into bite-size pieces. Spread the vegetables evenly on the sheet pan, drizzle with 1 tablespoon olive oil, and sprinkle with half of the seasoning blend (salt, pepper, Italian seasoning, onion powder, garlic powder, smoked paprika). Toss to coat thoroughly.
03 -
Place the chicken thighs in a large bowl. Add the remaining seasoning blend and the Parmesan garlic sauce. Toss gently to coat each piece evenly.
04 -
Nestle the coated chicken thighs among the vegetables on the sheet pan, creating small pockets so the chicken juices flavor the vegetables during roasting.
05 -
Bake for 35 minutes at 400°F, until chicken thighs reach an internal temperature of 185°F. For extra crispness, broil for 2 to 3 minutes at the end.
06 -
Immediately sprinkle freshly grated Parmesan cheese over the hot chicken and vegetables. Serve warm to enjoy the full depth of flavors.
# Additional Notes:
01 -
Allow chicken to rest for five minutes after roasting for maximum juiciness. Use freshly grated Parmesan for optimal flavor and melt.
02 -
Reheat leftovers on a baking sheet in a hot oven for about eight minutes to restore crispness.