Lemon Parmesan Chicken, Potato, and Broccoli Sheet Pan
Directions
- 1Preheat your oven to 425°F.
- 2Wash and halve the baby potatoes.
- 3Peel garlic cloves.
- 4In a large bowl, add your potatoes and garlic cloves.
- 5Toss with olive oil, garlic powder, Italian seasoning, and salt and pepper to taste.
- 6Mix until well coated.
- 7Spread the mixture evenly on a lined or greased baking sheet without overcrowding.
- 8Bake for 10 minutes.
- 9While the potatoes bake, prepare the chicken.
- 10In a shallow bowl, whisk together the eggs and milk.
- 11In another shallow bowl, mix together breadcrumbs, parmesan cheese, lemon zest, and spices.
- 12Dip the chicken thighs into the egg mixture.
- 13Dip the chicken thighs into the breadcrumb mixture.
- 14Remove the sheet pan from the oven.
- 15Add the chicken thighs to the sheet pan.
- 16Drizzle lemon juice on top.
- 17Bake for 15 minutes.
- 18While the chicken and potatoes bake, combine the broccoli, olive oil, and salt and pepper in a bowl.
- 19Remove the sheet pan from the oven.
- 20Add broccoli to the sheet pan.
- 21Flip the chicken and potatoes.
- 22Add back into the oven and bake for an additional 15ish minutes, until the chicken reaches an internal temperature of 165°F and potatoes are fork tender.
- 23Serve and enjoy!
Ingredients
- 6 boneless skinless chicken thighs
- 2 eggs
- 0.25 cup milk
- 1 cup panko breadcrumbs
- 1 cup grated parmesan cheese
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 Zest of lemon
- Salt and pepper to taste
- 1 lb baby potatoes, halved
- 6 garlic cloves
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 head of broccoli, cut into florets
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 Juice of lemon
Equipment
ovenlarge bowlbaking sheetshallow bowl
Tips
- Use a lined or greased baking sheet to prevent overcrowding.
- Ensure chicken reaches an internal temperature of 165°F and potatoes are fork tender.
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