Description
Juicy parmesan garlic chicken thighs roast on a sheet pan with tender baby potatoes, broccoli, and onion for an easy, flavor-packed dinner with crispy edges and savory roasted goodness.
Ingredients
Scale
- 2 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 4 cups broccoli florets
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, minced
- 3/4 cup finely grated parmesan cheese, divided
- 4 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line or lightly oil a large sheet pan.
- In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the potatoes on the sheet pan in a single layer and roast for 15 minutes.
- In the same bowl, combine the chicken thighs and sliced onion with the remaining 2 tablespoons olive oil, garlic, remaining 1 teaspoon Italian seasoning, remaining 1/2 teaspoon paprika, remaining 1 teaspoon salt, remaining 1/4 teaspoon black pepper, and 1/2 cup grated parmesan. Toss well.
- Remove the pan from the oven and add the chicken and onion around the potatoes. Scatter the broccoli florets across the pan and sprinkle the remaining 1/4 cup parmesan over the top.
- Return the pan to the oven and roast for 22 to 25 minutes, until the chicken reaches 165°F, the potatoes are tender, and the broccoli is roasted with crisp edges.
- Let the pan rest for 5 minutes, then finish with chopped parsley and serve warm.
Notes
- Use a large sheet pan so the ingredients roast instead of steam.
- Freshly grated parmesan gives the best flavor and texture.
- Cut the potatoes evenly so they cook at the same rate.
- Leftovers keep well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 155mg
Keywords: sheet pan chicken, parmesan garlic chicken thighs, roasted chicken and potatoes, easy chicken thigh dinner, one pan chicken dinner, roasted broccoli and chicken