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- 4 bone-in, skin-on chicken thighs - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs The main stars of this dish are the chicken thighs. They stay juicy and tender inside. The skin gets wonderfully crispy when baked. The Parmesan adds a rich, salty flavor. Panko breadcrumbs add that perfect crunch. - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika The seasoning makes all the difference. Minced garlic gives a strong, savory kick. Oregano and thyme add freshness and earthiness. Smoked paprika brings a warm, smoky flavor. Together, they enhance the chicken's taste. - 1 pound baby potatoes, halved - 1 cup cherry tomatoes - 2 tablespoons olive oil - ¼ cup fresh parsley, chopped - 1 lemon, sliced The veggies add color and nutrition. Baby potatoes are hearty and filling. Cherry tomatoes burst with sweet juice as they roast. Olive oil helps everything cook evenly. Fresh parsley gives a bright finish, while lemon slices add a zesty touch. First, preheat your oven to 425°F (220°C). This high heat helps the chicken skin get crispy. Next, line a large sheet pan with parchment paper. This makes cleanup easy. In a mixing bowl, combine the following for the breadcrumb mixture: - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste Mix these ingredients well. This mixture will give the chicken a tasty, crunchy coat. Drizzle 2 tablespoons of olive oil over the chicken thighs. This helps the breadcrumbs stick. Make sure to coat all sides. Next, press each chicken thigh into the Parmesan-breadcrumb mixture. Ensure every part is covered. Place them skin-side up on the prepared sheet pan. This step adds flavor and texture. Now, it’s time to add veggies. On one side of the chicken, arrange 1 pound of halved baby potatoes and 1 cup of cherry tomatoes. Drizzle a little olive oil over the veggies. Season them with salt, pepper, and a sprinkle of oregano. Nestle lemon slices between the chicken and veggies. These slices will boost the flavor as everything cooks. Place the sheet pan in the oven and bake for 35-40 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The skin should turn golden and crispy. For extra crispiness, turn on the broiler for the last 2-3 minutes. Watch closely to avoid burning. This step makes your meal even more delicious! To get that perfect crispy skin, oil plays a big role. Use enough olive oil to coat the chicken thighs well. This helps the breadcrumbs stick and gives a nice crunch. Press the chicken firmly into the Parmesan-breadcrumb mix. Make sure every part is covered. For an extra crispy finish, broil the chicken for the last 2-3 minutes. Keep a close eye on it to avoid burning. You can add more flavor with extra herbs and spices. Try adding rosemary or basil for a different taste. If you want a zesty kick, use lime slices instead of lemon. Both add great freshness to the dish. You can also sprinkle some red pepper flakes for heat, if you like it spicy. Prep is key for saving time during cooking. You can chop the vegetables and mix the breadcrumbs a day ahead. Store them in the fridge. This makes the cooking process faster. Use a larger sheet pan if you're cooking for more people. You can fit more chicken thighs and veggies, making it easier to serve a crowd. {{image_2}} You can easily switch up the protein in this dish. Using boneless chicken thighs works well. They cook faster and stay juicy. You can also use chicken breasts. They will give a leaner bite, but they can dry out. If you want something different, try pork chops or turkey thighs. Both pair nicely with the Parmesan crust. Feel free to mix in other vegetables. Bell peppers, zucchini, or asparagus work great. You can also try seasonal veggies. In spring, add fresh peas or green beans. In fall, consider butternut squash or Brussels sprouts. The key is to cut the vegetables to similar sizes for even cooking. For gluten-free options, use gluten-free breadcrumbs. They still give a nice crunch. If you want a dairy-free dish, skip the cheese or use a dairy-free alternative. Nutritional yeast can add a cheesy flavor without the dairy. Adjust these ingredients to fit your dietary needs while still enjoying this tasty meal. You can store leftover chicken thighs in the fridge. Place them in an airtight container. This keeps them fresh for later meals. Make sure to cool them down first. They should last for about 3 to 4 days. For reheating, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15 to 20 minutes until warm. You want the chicken to stay juicy and tasty. If you want to save the chicken for later, freezing works well. First, let the dish cool completely. Then, wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag. Make sure to remove as much air as possible. This helps avoid freezer burn. To thaw, move the chicken to the fridge overnight. For reheating, you can bake it straight from frozen. Just add 10 extra minutes to your bake time. This keeps the chicken juicy and delicious. In the fridge, you can expect your chicken to last about 3 to 4 days. After that, it may lose its taste and texture. Keep an eye out for any changes in smell or color. If it smells sour or looks slimy, it's best to toss it. Always trust your senses when it comes to food safety. The best temperature to bake chicken thighs is 425°F (220°C). This high heat cooks the chicken quickly, ensuring it stays juicy. It also helps the skin become golden and crispy. Always use a meat thermometer to check the internal temperature. Chicken thighs should reach 165°F (75°C) for safe eating. Yes, you can make this recipe in advance. Prepare the chicken and coat it with the breadcrumb mixture. Then, store it in the fridge for up to 24 hours before baking. You can also chop the veggies ahead of time. Just keep everything in airtight containers to stay fresh. Pair this dish with sides like: - Steamed broccoli - Garlic bread - Caesar salad - Roasted carrots These sides complement the chicken well and add color to your plate. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you don't have a thermometer, check that the juices run clear when you cut into the chicken. The meat should no longer be pink. In this blog post, we explored how to make delicious Sheet Pan Parmesan Chicken Thighs. We discussed key ingredients like chicken thighs, Parmesan cheese, and vibrant vegetables. You learned step-by-step instructions for preparing, coating, and baking the chicken. I shared tips for achieving a crispy finish and ideas for variations to suit your taste. Finally, we covered storage tips to keep leftovers fresh. With these insights, you can confidently create a tasty and satisfying meal. Enjoy your cooking journey and make it your own!

Sheet Pan Parmesan Chicken Thighs

Looking for a delicious and easy weeknight dinner? Try these Sheet Pan Parmesan Chicken Thighs! This mouthwatering recipe features crispy chicken thighs coated in a cheesy breadcrumb mixture, paired with tender baby potatoes and juicy cherry tomatoes, all baked to perfection on one pan. It's a simple, flavorful meal that the whole family will love! Click to explore the full recipe and bring this tasty dish to your table! #SheetPanDinner #ChickenRecipes #EasyCooking #WeeknightMeals
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup grated Parmesan cheese

1 cup panko breadcrumbs

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

¼ cup fresh parsley, chopped

2 tablespoons olive oil

Salt and pepper to taste

1 lemon, sliced

1 pound baby potatoes, halved

1 cup cherry tomatoes

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. Mix until well combined.

      Drizzle olive oil over the chicken thighs, ensuring they are fully coated. This helps the breadcrumb mixture adhere.

        Press each chicken thigh into the Parmesan-breadcrumb mixture, ensuring they are fully coated on all sides. Place them skin-side up on the prepared sheet pan.

          On one side of the chicken, arrange the halved baby potatoes and cherry tomatoes. Drizzle a little olive oil over the veggies and season with salt, pepper, and a sprinkle of oregano.

            Nestle lemon slices between the chicken thighs and vegetables for added flavor.

              Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.

                For extra crispiness, you may broil the dish for the last 2-3 minutes, watching closely to prevent burning.

                  Remove from the oven and let rest for a few minutes before serving. Sprinkle with fresh chopped parsley for garnish.

                    Prep Time: 15 mins | Total Time: 55 mins | Servings: 4