Description
Sheet Pan Parmesan Garlic Chicken Thighs are a deliciously easy one-pan dinner featuring juicy, crispy-skinned chicken thighs coated in a savory parmesan-garlic crust. Roasted alongside your favorite vegetables, this meal is bold in flavor and low on cleanup.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/3 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper, to taste
- Optional: 1/4 tsp red pepper flakes
- 2 cups assorted vegetables (e.g., baby potatoes, carrots, Brussels sprouts, green beans), chopped
- 1 tbsp olive oil (for tossing vegetables)
- Salt and pepper (for vegetables)
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- In a small bowl, mix 2 tbsp olive oil, minced garlic, parmesan, Italian seasoning, paprika, salt, pepper, and red pepper flakes (if using).
- Pat chicken thighs dry with paper towels. Rub the parmesan-garlic paste all over each thigh, including under the skin.
- Place the chicken thighs skin-side up on the sheet pan.
- Toss chopped vegetables with 1 tbsp olive oil, salt, and pepper. Arrange them around the chicken on the sheet pan.
- Roast for 35–40 minutes, or until chicken reaches 165°F (74°C) and skin is crispy. Broil for 2–3 minutes for extra crispiness if desired.
- Let rest for a few minutes before serving.
Notes
- Swap thighs for drumsticks or boneless chicken with adjusted cook times.
- Use low-carb veggies like zucchini, broccoli, or cauliflower to reduce carbs.
- Add lemon zest or rosemary to the seasoning for extra flavor.
- Sprinkle panko with parmesan on top for a crispier crust.
- Serve with rice, quinoa, or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
