Lemon Parmesan Chicken, Potato, and Broccoli Sheet Pan
Directions
- 1Preheat your oven to 425°F
- 2Wash and halve the baby potatoes. Peel garlic cloves.
- 3In a large bowl, add your potatoes and garlic cloves. Toss with olive oil, garlic powder, Italian seasoning, salt and pepper.
- 4Spread the mixture evenly on a lined or greased baking sheet.
- 5Bake for 10 minutes.
- 6While the potatoes bake, prepare the chicken.
- 7In a shallow bowl, whisk together the eggs and milk
- 8In another shallow bowl, mix together breadcrumbs, parmesan cheese, lemon zest, spices.
- 9Dip the chicken thighs into the egg mixture then into the breadcrumb mixture.
- 10Remove the sheet pan from the oven and add the chicken thighs.
- 11Drizzle lemon juice on top and bake for 15 minutes
- 12While the chicken and potatoes bake, combine the broccoli, olive oil, salt and pepper in a bowl.
- 13Remove the sheet pan and add broccoli. Flip the chicken and potatoes.
- 14Add 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.
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 lemon zest
- 0 salt and pepper
- 1 lb baby potatoes, halved
- 6 garlic cloves
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 0 salt and pepper
- 1 head of broccoli, cut into florets
- 2 tbsp olive oil
- 0 salt and pepper
- 1 lemon juice
Equipment
baking sheetbowlwhisk
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