Parmesan Chicken Thighs and Veggies

Parmesan Chicken Thighs and Veggies
Makes 4
Prep 20 m
Roast 30 m
Broil 3 m



  1. 1 of 3 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. 2 of 3 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. 3 of 3 Broil 3 minutes, until chicken browns slightly.
Nutrition Information for Parmesan Chicken Thighs and Veggies
Servings Per Recipe: 4
Per Serving: 6 g sat. fat, 21 g Fat, total, 447 kcal cal., 8 g sugar, 8 g fiber, 22 g carb., 794 mg sodium, 41 g pro.