Parmesan Chicken Thighs and Veggies
- cal. (kcal) 447
- Makes: 4 servings
- Prep: 20 mins
- Roast: 30 mins at 425°F
- Broil: 3 mins
Brussels sprouts, trimmed and halved
carrots, peeled and cut on the diagonal into 1/4-inch-thick slices, or use 1 lb carrot chips
white wine vinegar
freshly ground black pepper
bone-in chicken thighs (about 2 lbs)
- Heat oven to 425 degrees . Place Brussels sprouts and carrots on a sheet pan. In a medium bowl, whisk next 5 ingredients. Brush 1 tbsp mustard mixture onto each thigh and dip fleshy side into Parmesan until it adheres.
- Toss veggies with remaining mustard mixture. Spread in a single layer on pan, add chicken and roast 20 minutes. Stir veggies and roast 10 minutes.
- Broil 3 minutes, until chicken browns slightly.
- This recipe calls for a sheet pan that should measure around 18 x 13 inches with a 1-inch-high edge. We like the heavy nonstick pans made by OXO and USA Pan (about $25).
Nutrition Information for Parmesan Chicken Thighs and VeggiesServings Per Recipe: 4
PER SERVING: 447 cal., 21 g total fat (6 g sat. fat), 794 mg sodium, 22 g carb. (8 g fiber, 8 g sugars), 41 g pro.