Description
Juicy garlic Parmesan chicken thighs roasted with golden baby potatoes, broccoli, and onions. An easy, flavorful sheet pan dinner with minimal cleanup, ready in approximately 50 minutes.
Ingredients
Ingredients
Group 1 — Garlic Parmesan Chicken
- 2–2½ pounds boneless chicken thighs
- Buffalo Wild Wings Parmesan Garlic sauce, enough to coat
- Salt and black pepper, to taste
- Italian seasoning, to taste
- Onion powder, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
Group 2 — Vegetables & Finishing
-
24 ounces baby potatoes, halved as needed
-
1 small head broccoli, cut into florets
-
1 onion, sliced
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Olive oil, enough to coat vegetables lightly
-
Shredded Parmesan cheese, for finishing
-
Additional Parmesan Garlic sauce, optional, reserved separately
Instructions
1. Prepare the Vegetables
Preheat oven to 400°F (200°C). Wash and halve larger baby potatoes. Cut broccoli into florets and slice onion. Arrange vegetables on a large rimmed baking sheet, drizzle with olive oil, season lightly, and toss to coat.
2. Season the Chicken
Place boneless chicken thighs in a mixing bowl. Add salt, pepper, Italian seasoning, onion powder, garlic powder, smoked paprika, and Parmesan Garlic sauce. Toss until evenly coated.
3. Assemble the Sheet Pan
Arrange seasoned chicken thighs among the vegetables, leaving space between pieces for even roasting. Use two baking sheets if necessary to prevent overcrowding.
4. Bake
Roast at 400°F for approximately 35 minutes, checking for doneness earlier if the chicken thighs are small. Chicken must reach an internal temperature of 165°F (74°C), and potatoes should be fork-tender. If chicken finishes first, remove it and continue roasting the vegetables.
5. Finish and Serve
Remove from oven, sprinkle with shredded Parmesan, and add a little reserved Parmesan Garlic sauce if desired. Rest chicken briefly before serving with the roasted vegetables.
Notes
Notes / Recipe Tips
- Cut potatoes evenly to encourage consistent cooking.
- Larger potatoes may benefit from a 10–15-minute head start.
- Avoid overcrowding the baking sheet; vegetables need space to roast rather than steam.
- Use a meat thermometer to confirm chicken reaches at least 165°F.
- Refrigerate leftovers within two hours and consume within 3–4 days.
- Reheat leftovers to 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: oven roasted
- Cuisine: American