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Parmesan Chicken Thighs and Veggies

Parmesan Chicken Thighs and Veggies

Nutrition Facts
  • cal. (kcal) 447
Parmesan Chicken Thighs and Veggies
  • Makes: 4 servings
  • Prep: 20 mins
  • Roast: 30 mins at 425°F
  • Broil: 3 mins
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Ingredients

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  • 1 1/4 pounds Brussels sprouts, trimmed and halved
  • 1 pound carrots, peeled and cut on the diagonal into 1/4-inch-thick slices, or use 1 lb carrot chips
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 bone-in chicken thighs (about 2 lbs)
  • 1/3 cup grated Parmesan

Directions

  1. 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.
  2. 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.
  3. Broil 3 minutes, until chicken browns slightly.

Note

  • 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 Veggies

Servings 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.