Sheet Pan Parmesan Garlic Chicken Thighs with Veggies
A simple and delicious weeknight meal featuring juicy chicken thighs and vibrant roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 chicken thighs
- 1 cup parmesan cheese, grated
- 4 cloves garlic, minced
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together the olive oil, minced garlic, parmesan cheese, salt, pepper, and Italian seasoning.
- Coat the chicken thighs with the mixture, ensuring every nook is covered.
- Arrange the chicken thighs skin-side up on a sheet pan, surrounded by the mixed vegetables.
- Drizzle remaining mixture over the vegetables.
- Bake for 25-30 minutes until chicken is cooked and veggies are tender.
- Serve hot and enjoy!
Notes
For crispy skin, broil the chicken for the last 2-3 minutes of cooking. Vegetable variability is encouraged; use whatever is fresh!
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg