Sheet Pan Lemon Parmesan Chicken

食材

Chicken:

6 boneless skinless chicken thighs

2 eggs

¼ cup milk

1 cup panko breadcrumbs

1 cup grated parmesan cheese

1 tosp Italian seasoning parmesan

1 tsp garlic powder

Zest of 1 lemon

Salt and pepper to taste

Potatoes:

1 lb baby potatoes, halved

6 garlic cloves

2 tbsp olive oil

1 tsp Italian seasoning

1 tsp garlic powder

Salt and pepper to taste

Broccoli:

1 head of broccoli, cut into florets

2 tbsp olive oil

Salt and pepper to taste

Juice of 1 lemon

步驟

Preheat your oven to 425°F

Wash and halve the baby potatoes. Peel garlic cloves.

In a large bowl, add your potatoes and garlic cloves. Toss with olive oil, garlic powder, Italian seasoning, and salt and San pepper to taste. Mix until well coated, and spread the mixture evenly on a greased baking sheet without overcrowding.

Bake for 10 minutes.

While the potatoes bake, prepare the chicken.

In a shallow bowl, whisk together the eggs and milk.

In another shallow bowl, mix together breadcrumbs, parmesan cheese, lemon zest, spices.

Dip the chicken thighs into the egg mixture then into the breadcrumb mixture.

Remove the sheet pan from the oven and add the chicken thighs.

Drizzle lemon juice on top and bake for 15 minutes.

While the chicken and potatoes bake, combine the broccoli, olive oil, and salt and pepper in a bowl.

Remove the sheet pan and add broccoli.

Flip the chicken and potatoes.

Add 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.

Serve and enjoy!