Sheet Pan Garlic Parmesan Chicken Thighs with Roasted Vegetables
Sheet Pan Garlic Parmesan Chicken Thighs with Roasted Vegetables
Ingredients
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds baby potatoes, quartered
- 1 head broccoli, cut into florets
- 1 onion, large, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons all-purpose seasoning mix, (such as salt, pepper, garlic powder, paprika)
- 1/2 cup Buffalo Wild Wings Parmesan Garlic Sauce
For Finishing
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400
- 2
On the prepared sheet pan, combine the quartered baby potatoes, broccoli florets, and thinly sliced onion. Drizzle generously with the olive oil and sprinkle with 1 tablespoon of the all-purpose seasoning mix. Toss everything together directly on the pan to ensure the vegetables are evenly coated.
⏱️ 10 min
- 3
In a large mixing bowl, place the boneless, skinless chicken thighs. Sprinkle with the remaining 1 tablespoon of all-purpose seasoning mix. Pour the Buffalo Wild Wings Parmesan Garlic Sauce over the chicken. Mix thoroughly until all chicken pieces are well coated in the sauce and seasonings.
⏱️ 5 min
- 4
Arrange the seasoned chicken thighs evenly on the sheet pan among the prepared vegetables, ensuring a single layer for even cooking.
⏱️ 2 min
- 5
Place the sheet pan into the preheated oven and bake for 35 to 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
⏱️ 40 min•🌡️ 400
- 6
Once removed from the oven, immediately sprinkle the entire dish with the grated Parmesan cheese. The residual heat will melt it slightly, adding a final touch of cheesy goodness. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Garlic Parmesan Chicken Thighs with Roasted Vegetables
Ingredients
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds baby potatoes, quartered
- 1 head broccoli, cut into florets
- 1 onion, large, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons all-purpose seasoning mix, (such as salt, pepper, garlic powder, paprika)
- 1/2 cup Buffalo Wild Wings Parmesan Garlic Sauce
For Finishing
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400 - 2
On the prepared sheet pan, combine the quartered baby potatoes, broccoli florets, and thinly sliced onion. Drizzle generously with the olive oil and sprinkle with 1 tablespoon of the all-purpose seasoning mix. Toss everything together directly on the pan to ensure the vegetables are evenly coated.
⏱️ 10 min - 3
In a large mixing bowl, place the boneless, skinless chicken thighs. Sprinkle with the remaining 1 tablespoon of all-purpose seasoning mix. Pour the Buffalo Wild Wings Parmesan Garlic Sauce over the chicken. Mix thoroughly until all chicken pieces are well coated in the sauce and seasonings.
⏱️ 5 min - 4
Arrange the seasoned chicken thighs evenly on the sheet pan among the prepared vegetables, ensuring a single layer for even cooking.
⏱️ 2 min - 5
Place the sheet pan into the preheated oven and bake for 35 to 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
⏱️ 40 min•🌡️ 400 - 6
Once removed from the oven, immediately sprinkle the entire dish with the grated Parmesan cheese. The residual heat will melt it slightly, adding a final touch of cheesy goodness. Serve hot.
⏱️ 3 min