Parmesan Chicken & Brussels Sprouts
Very easy
Hannah
Hannah

Parmesan Chicken & Brussels Sprouts

7 minutesPrep time

40 minutesCook time

755 cal.Per serving

Ingredients for 1

Chicken thighs (bone-in, skin on)

1

Chicken thighs (bone-in, skin on)

Bread crumbs (panko)

2 tbsp

Bread crumbs (panko)

Parmesan (grated)

2 tbsp

Parmesan (grated)

Brussels sprouts (fresh)

1/4 lb

Brussels sprouts (fresh)

Sweet potato

1/2

Sweet potato

Italian seasoning

1 tsp

Italian seasoning

Garlic powder

optional

1 tsp

Garlic powder

Utensils

Oven, Sheet Tray, Knife

recipe

  • Step 1
    Preheat the oven to 425°F. Clean & halve or quarter the Brussels sprouts (depending on size).
  • Step 2
    Peel & cut the sweet potato in pieces.
  • Step 3
    Line a sheet tray with parchment paper. Pat the chicken dry with paper towels & arrange them on the tray. Add sweet potato & Brussels sprouts. Season everything with salt, pepper & garlic powder. Drizzle olive oil overtop & toss to combine. Roast in the oven for 25-30 min at 425°F.
  • Step 4
    In a bowl, combine panko bread crumbs, Parmesan cheese & Italian seasoning.
  • Step 5
    Remove sheet tray from the oven. Carefully add a few handfuls of the bread crumb mixture on top of each chicken thigh. Sprinkle any remaining bread crumb mixture over the vegetables. Drizzle olive oil on top & roast for another 10 min or until the bread crumbs are golden brown.
  • Step 6
    Serve, topped with additional grated Parmesan cheese & enjoy : - )