Sheet Pan Garlic Parm Chicken & Veggies
Serves 5
Directions
- 1Dice the vegetables and add them to a sheet pan.
- 2Drizzle the vegetables with olive oil, season with garlic powder and chicken bouillon, and mix well.
- 3Season the chicken thighs with black pepper and coat with Garlic Parm Sauce.
- 4Add the chicken to the sheet pan with the vegetables.
- 5Bake at 425°F until the chicken is cooked through and the potatoes are tender.
- 6Broil for 5 minutes and top with Parmesan cheese.
Ingredients
- 1 whole sweet onion
- 1 head broccoli
- 2 lbs boneless skinless chicken thighs
- 1/4 cup Sweet Baby Ray's Garlic Parm Sauce
- 1.5 lbs mini Dutch red potatoes
- 2 tbsp Knorr chicken bouillon
- 2 tsp garlic powder
- 1 tsp black pepper
- 4 tbsp extra virgin olive oil
- parmesan cheese (optional)
Equipment
sheet pan
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