Sheet Pan Parmesan Garlic Chicken (Print-Friendly Version)
Juicy chicken thighs in Parmesan garlic sauce, roasted with potatoes and broccoli for a hearty one-pan meal.
# Ingredients You'll Need:
→ Protein
01 -
900 g boneless chicken thighs
→ Sauce
02 -
Buffalo Wild Wings Parmesan Garlic sauce, quantity as required to coat chicken
→ Seasonings
03 -
1 teaspoon salt
04 -
1 teaspoon ground black pepper
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon onion powder
07 -
2 teaspoons garlic powder
08 -
2 teaspoons smoked paprika
→ Vegetables
09 -
1 small head broccoli, chopped into large florets
10 -
680 g baby potatoes, quartered
11 -
1 onion, thinly sliced
→ Oils and Cheese
12 -
Olive oil, for drizzling
13 -
Parmesan cheese, shredded, for garnish
# How to Make It:
01 -
Preheat the oven to 205°C. Lightly coat a large sheet pan with cooking spray.
02 -
Wash and quarter the baby potatoes. Slice the onion thinly and chop broccoli into large florets. Arrange all vegetables evenly on the prepared sheet pan. Drizzle olive oil over the vegetables and sprinkle with half of the mixed seasonings.
03 -
Place chicken thighs in a bowl. Add remaining salt, pepper, Italian seasoning, onion powder, garlic powder, and smoked paprika. Add enough Parmesan Garlic sauce to coat thoroughly. Combine until chicken is evenly coated.
04 -
Create spaces among the vegetables on the sheet pan. Nestle the coated chicken thighs into these spaces, ensuring even distribution.
05 -
Bake in the preheated oven for 35 minutes, or until chicken reaches an internal temperature of at least 85°C and potatoes are fork-tender.
06 -
Broil for 2 additional minutes for a golden finish if desired. Sprinkle shredded Parmesan cheese generously over the hot chicken and vegetables before serving.
# Extra Information:
01 -
Leaving broccoli florets in larger pieces ensures they retain texture during roasting.