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Sheet Pan Parmesan Garlic Chicken Thighs
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Sheet Pan Parmesan Garlic Chicken Thighs

50 minServes 4Nutri-Score C€€
from @cookinginthemidwest26 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless skinless chicken thighsOther900 g
  • Parmesan garlic saucePantry180 ml
  • saltSpices5 g
  • black pepperSpices2 g
  • Italian seasoningSpices2 g
  • onion powderSpices2 g
  • garlic powderSpices6 g
  • smoked paprikaSpices5 g
  • broccoli (chopped into slightly larger pieces)Produce1 piece
  • baby potatoes (washed and quartered)Produce680 g
  • onion (sliced)Produce1 piece
  • olive oilPantry30 ml
  • Parmesan cheese (shredded)Dairy40 g
  • cooking sprayPantry5 ml

per serving

Nutrition

304kcal

Carbs
19 g
Proteins
26 g
Fat
14 g

step by step

Method

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 400°F (200°C).
    • Spray a large sheet pan with cooking spray.
    Step 1

  2. Prepare the vegetables

    • Wash the baby potatoes and quarter them.
    • Slice the onion.
    • Chop the broccoli, leaving it in slightly larger pieces.
    Step 2

  3. Season the vegetables

    • Add all of the veggies to the sheet pan.
    • Drizzle some olive oil over them.
    • Season the veggies with about half of the seasoning blend.
    Step 3

  4. Coat the chicken

    • Add the chicken thighs to a bowl and season with the rest of the seasoning.
    • Add enough Parmesan garlic sauce to coat the chicken.
    • Stir until the chicken is well coated in seasoning and sauce.
    • Add the chicken to the sheet pan.
    Step 4

  5. Bake

    • Bake at 400°F (200°C) for about 35 minutes, or until the chicken reaches an internal temp of at least 185°F (85°C).
    • Broil for just a few minutes if desired.
    Step 5

  6. Finish and serve

    • Top everything with some shredded Parmesan cheese.
    • Enjoy!
    Step 6
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