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For this dish, you need simple yet tasty ingredients. Here’s what you’ll need: - 4 bone-in, skin-on chicken thighs - 2 cups broccoli florets - 1 cup baby carrots, whole - 1 red bell pepper, sliced These ingredients make your meal both hearty and colorful. The chicken thighs give you rich flavor, while the veggies add crunch and color. The garlic-parmesan marinade is key to great taste. Gather these items: - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - 1/2 cup grated Parmesan cheese This mix packs a punch. The garlic gives a strong flavor, and the cheese adds a nice, salty touch. The herbs bring freshness to the dish. To finish, you’ll want a little garnish. Use: - Fresh parsley, chopped This sprinkle of parsley not only looks pretty, but it also adds a fresh taste. The bright green color makes your meal pop on the plate. Each ingredient plays a role in making this dish a delight. You’ll love the balance of flavors and textures in every bite! Start by preheating your oven to 400°F (200°C). This gets your oven ready for roasting. Next, grab a large baking sheet. You can line it with parchment paper or lightly grease it with some olive oil. This will help with easy cleanup. In a small bowl, combine the minced garlic, olive oil, dried Italian herbs, salt, and pepper. This mixture is your garlic-parmesan marinade. Stir it well until it blends into a smooth sauce. The garlic adds a nice punch, while the Parmesan gives a rich flavor. Place the bone-in, skin-on chicken thighs on your baking sheet. Pour half of your garlic-parmesan marinade over the chicken. Make sure to coat each piece well for great flavor. In a separate bowl, take your broccoli florets, baby carrots, and sliced red bell pepper. Drizzle the remaining marinade over the veggies and toss them. This ensures they get that tasty garlic-parmesan mix too. Spread the vegetables around the chicken on the baking sheet evenly. This helps them cook well. Finish by sprinkling the grated Parmesan cheese over everything. Now, your dish is ready for the oven! To get juicy chicken, start with bone-in, skin-on thighs. The bones help keep the meat moist. Pat the chicken dry with a paper towel. This helps the skin crisp up. Coat the chicken well with the garlic-parmesan marinade. Let it sit for a few minutes to soak in the flavors. Roast the chicken at 400°F (200°C) until it reaches 165°F (75°C). This ensures it is safe to eat and not dry. For colorful and tasty veggies, I love using broccoli, carrots, and red bell pepper. Broccoli adds crunch and flavor. Baby carrots are sweet and cook evenly. Red bell peppers bring bright color and a bit of sweetness. You can also try zucchini, asparagus, or green beans. Just remember to cut them into similar sizes for even cooking. You can mix up the garlic-parmesan marinade to suit your taste. Add lemon juice for a zesty kick. Try fresh herbs like rosemary or thyme for a herby flavor. For a spicy twist, add red pepper flakes. You can also swap in different cheeses, like feta or cheddar. Get creative and find what you love! {{image_2}} You can swap chicken thighs for other proteins. Try bone-in chicken breasts for a leaner option. If you like pork, use pork chops instead. For a seafood twist, shrimp cooks fast and adds great flavor. Always adjust cooking times based on the protein you choose. The beauty of this dish lies in the veggies. You can use what’s fresh and in season. In spring, add asparagus or snap peas. In summer, zucchini and cherry tomatoes shine. Fall brings squash and Brussels sprouts, while winter is perfect for root veggies. Mixing colors makes your dish pop and boosts flavor. For a vegetarian spin, skip the chicken. Use hearty vegetables like cauliflower or mushrooms as the base. Chickpeas add protein and texture. Coat the veggies in the garlic-parmesan mixture, just like the original recipe. This way, you keep all the delicious flavors and make it plant-based! After your meal, let the chicken and veggies cool down. Place leftovers in an airtight container. You can store them in the fridge for up to three days. If you want them to last longer, consider freezing. When you're ready to eat again, take the leftovers out. You can reheat them in the oven or microwave. For the oven, heat it to 350°F (175°C). Place the food on a baking sheet for about 15 minutes. If using the microwave, heat in 30-second intervals until warm. To freeze, wrap the chicken and veggies tightly in plastic wrap. Then, place them in a freezer bag. This will help keep them fresh. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. Yes, you can use boneless chicken thighs. Boneless thighs cook faster than bone-in ones. Keep an eye on the cooking time, reducing it to about 25-30 minutes. Always check the internal temperature. It should reach 165°F (75°C) for safety. You can add many vegetables to this dish. Some great options are: - Zucchini - Asparagus - Cauliflower - Potatoes Feel free to mix and match. Just remember to cut them into similar sizes for even cooking. Check the chicken's internal temperature with a meat thermometer. It should be at least 165°F (75°C). The juices should run clear, not pink. If you don’t have a thermometer, cut into the thickest part. If the meat is white and not pink, it’s done. This blog post covered how to make a tasty chicken sheet pan meal. We explored the key ingredients, including chicken, veggies, and marinades. I gave step-by-step instructions to prep, mix, and bake your dish. You also learned tips for perfecting your roast and variations for proteins and veggies. I shared storage info to help keep leftovers fresh. Cooking should be fun and easy. With these guidelines, you can create a delicious meal anytime.

Sheet Pan Garlic Parmesan Chicken Veggies

Looking for a quick and delicious dinner idea? Try this Savory Sheet Pan Garlic Parmesan Chicken & Veggies recipe! With juicy chicken thighs, vibrant veggies, and a flavorful garlic-parmesan marinade, this meal is easy to prepare and packed with taste. Just one pan means minimal cleanup too! Click through to explore this delightful recipe and impress your family tonight! #SheetPanRecipes #GarlicParmesan #EasyDinners #HealthyEating
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups broccoli florets

1 cup baby carrots, whole

1 red bell pepper, sliced

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

3 tablespoons olive oil

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil.

    In a small bowl, mix together the minced garlic, olive oil, dried Italian herbs, salt, and pepper. This will be your garlic-parmesan marinade.

      Place the chicken thighs on the baking sheet. Pour half of the garlic-parmesan mixture over the chicken, ensuring they are well coated.

        In another bowl, combine the broccoli, baby carrots, and sliced red bell pepper. Drizzle the remaining garlic-parmesan mixture over the veggies and toss to coat evenly.

          Spread the vegetables around the chicken thighs on the baking sheet. Make sure they are well distributed for even cooking.

            Sprinkle the grated Parmesan cheese over the chicken and veggies evenly.

              Place the baking sheet in the oven and roast for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

                Once done, remove the sheet from the oven and let it rest for about 5 minutes.

                  Garnish the dish with freshly chopped parsley before serving.

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