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.