Oven, Sheet Tray, Knife
Preheat the oven to 425°F. Clean & halve or quarter the Brussels sprouts (depending on size).
Peel & cut the sweet potato in pieces.
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.
In a bowl, combine panko bread crumbs, Parmesan cheese & Italian seasoning.
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.
Serve, topped with additional grated Parmesan cheese & enjoy : - )
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Parmesan Chicken & Brussels Sprouts" contains 754 Energy, 48 g of Fat, 38 g of Carbohydrates, 45 g of Protein, 6 g of Fiber.