Lemon Parmesan Chicken, Potato, and Broccoli Sheet Pan

45 mins
Serves 6
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Directions

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