Parmesan-crusted chicken thighs, potatoes, and veggies all cook together in this sheet pan dinner so your entrée and sides are ready all at once. Perfect for busy nights when you need a hands-off meal.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
567 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
Step 2
Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.
Step 3
Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
Step 4
Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.
Step 5
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Ingredients
¼ cup melted butter
1 teaspoon dried thyme
nonstick cooking spray
2 tablespoons Dijon mustard
1 pound fresh green beans, trimmed
¼ cup freshly grated Parmesan cheese
½ cup panko bread crumbs
freshly cracked salt and pepper to taste
4 (5 ounce) bone-in, skin on chicken thighs
1 ½ pounds tri-color baby potatoes (red, gold, and purple)
