This sheet pan dinner is one of those meals that makes getting dinner on the table feel a whole lot easier. Chicken thighs roast alongside broccoli, cauliflower, and onion until everything is browned and tender, then it all gets topped with a rich roasted garlic and onion Parmesan sauce. The vegetables pick up all those delicious roasted flavors, while the creamy Parmesan sauce pulls everything together. It’s hearty, satisfying, and low carb …and because it’s all made on one pan, cleanup is pretty easy too!
Garlic Parmesan Chicken and Vegetables
Ingredients
- 24 ounces chicken thighs skin on
- 1 teaspoon seasoned salt of choice
- 6 ounces cauliflower chopped
- 6 ounces broccoli chopped
- 2 ounces onion thick sliced
- ⅓ batch roasted garlic and onion parmesan sauce
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
- Pat the chicken thighs dry with paper towels and season both sides with the chive salt or seasoned salt.
- Place the chicken thighs skin-side up on the sheet pan. Arrange the cauliflower, broccoli, and onion around the chicken, keeping everything in a single layer as much as possible.
- Bake for about 30–35 minutes, or until the chicken is cooked through and the skin is browned and crisp. The thickest part of the chicken should reach at least 165°F.
- Let the chicken rest for a few minutes before serving. Spoon parmesan sauce and any extra pan juices over the chicken and vegetables.
Nutrition
Nutrition Facts
Garlic Parmesan Chicken and Vegetables
Amount per Serving
Calories
531.9
% Daily Value*
Fat
34.7
g
53
%
Carbohydrates
8.5
g
3
%
Fiber
2.3
g
10
%
Protein
46.8
g
94
%
* Percent Daily Values are based on a 2000 calorie diet.
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