Sheet Pan Parmesan Garlic Chicken Thighs 🍗
Simple and delicious sheet pan chicken thighs with potatoes, broccoli, and onions tossed in Buffalo Wild Wings Parmesan Garlic sauce. Perfect for a busy weeknight dinner.
Prep: 15 mins | Total: 52 mins | Yield: 4 servings
Ingredients
- 2 pounds - Boneless chicken thighs
- 1 jar - Buffalo Wild Wings Parmesan Garlic sauce, to coat
- 1 teaspoon - Salt
- 1 teaspoon - Black pepper
- 1 teaspoon - Italian seasoning
- 1 teaspoon - Onion powder
- 2 teaspoon - Garlic powder
- 2 teaspoon - Smoked paprika
- 1 small head - Broccoli, chopped
- 24 oz - Baby potatoes, quartered
- 1 - Onion, sliced
- Olive oil, for drizzling
- Parmesan cheese, shredded, for topping
Directions
- Preheat oven to 400°F and spray a large sheet pan with cooking spray.
- Quarter the baby potatoes, slice the onion, and chop the broccoli into larger pieces.
- Spread the vegetables on the sheet pan, drizzle with olive oil, and season with half of the spice blend.
- In a bowl, coat the chicken thighs with the remaining seasonings and Parmesan Garlic sauce.
- Arrange the seasoned chicken between the vegetables on the pan.
- Bake for about 35 minutes until the chicken reaches an internal temperature of 185°F.
- Optional: broil briefly to crisp the top, then sprinkle with shredded Parmesan and serve.
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