Sheet Pan Parmesan Garlic Chicken Thighs are an easy and delicious

Ingredients

• 1.5 lb Baby Potatoes (Quartered)
• 2 cup Mixed Vegetables (Kid‑friendly veggies such as carrots, broccoli florets, and bell pepper strips)
• 3 tbsp Olive Oil (Extra‑virgin recommended)
• 1 tsp Salt (Kosher or sea salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Garlic Powder (Or 2 fresh minced garlic cloves)
• 1 tsp Paprika (Smoked paprika optional)
• 2 lb Boneless Skinless Chicken Thighs (Trim excess fat)
• 0.5 cup Parmesan Cheese (Freshly grated, plus extra for topping)
• 2 clove Garlic (Minced)
• 2 tbsp Unsalted Butter (Cut into pieces)
• 1 tbsp Lemon Juice (Freshly squeezed, optional)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 400°F

2. Prepare Vegetables

   Quarter the baby potatoes and cut the chosen vegetables into bite‑size pieces. In a large bowl toss them with olive oil, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, and ½ tsp paprika until evenly coated.

   Time: PT10M

3. Make Garlic Parmesan Sauce

   In a small saucepan melt the butter over medium heat. Add the minced garlic and sauté 30 seconds until fragrant. Stir in the grated Parmesan and lemon juice (if using) until a smooth, slightly thickened sauce forms.

   Time: PT5M

4. Season Chicken

   Place the chicken thighs in the mixing bowl. Sprinkle the remaining ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, and ½ tsp paprika over the meat. Pour the garlic‑Parmesan sauce over the chicken and toss until each piece is well coated.

   Time: PT5M

5. Arrange on Sheet Pan

   Line the sheet pan with parchment paper (optional). Spread the seasoned potatoes and vegetables in an even layer. Nestle the coated chicken thighs on top, leaving a little space between pieces for even browning.

   Time: PT5M

6. Roast

   Place the sheet pan in the preheated oven. Roast for 35–40 minutes, turning the chicken halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork‑tender.

   Time: PT40M

   Temperature: 400°F

7. Finish and Serve

   Remove the pan from the oven. Sprinkle an additional ¼ cup grated Parmesan over the hot chicken and vegetables. Let rest 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

4g