Imported from TikTok

One-Pan Lemon Garlic Parmesan Chicken with Roasted Vegetables

Name: One-Pan Lemon Garlic Parmesan Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 53 min
Total time: 68 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb boneless, skinless chicken thighs (trimmed); 2 tbsp olive oil (for the chicken); 1 tbsp honey; 0.5 lemon juice (juice of ½ lemon, for the chicken); 2 garlic (cloves, grated; for the chicken); 2 tsp salt (for the chicken); 1 tsp garlic powder (for the chicken); 1 tsp Italian seasoning (for the chicken); 1 tsp paprika (for the chicken); 0.5 tsp black pepper (for the chicken); 24 oz baby gold potatoes (halved); 12 oz green beans (trimmed); 10 oz cherry tomatoes; 3 tbsp olive oil (for the vegetables); 3 garlic (cloves, minced; for the vegetables); 1 tsp salt (for the vegetables); 1 tsp garlic powder (for the vegetables); 1 tsp onion powder (for the vegetables); 1 tsp paprika (for the vegetables); black pepper (freshly cracked, to taste; for the vegetables); 0.5 cup grated Parmesan cheese (for topping); 0.5 lemon juice (juice of ½ lemon, for finishing); lemon (fresh slices, for serving; amount unspecified)

Recipe by @createaplatewithdina @createaplatewithdina · TikTok

Imported by Tara Farrar on SeeMeCook

Juicy lemon-garlic chicken thighs roast on one sheet pan with seasoned baby potatoes, green beans, and cherry tomatoes. Parmesan and fresh lemon finish the low-effort, savory dinner.

4 servings68 minAmerican

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Ingredients

2 lb boneless, skinless chicken thighs (trimmed)
2 tbsp olive oil (for the chicken)
1 tbsp honey
0.5 lemon juice (juice of ½ lemon, for the chicken)
2 garlic (cloves, grated; for the chicken)
2 tsp salt (for the chicken)
1 tsp garlic powder (for the chicken)
1 tsp Italian seasoning (for the chicken)
1 tsp paprika (for the chicken)
0.5 tsp black pepper (for the chicken)
24 oz baby gold potatoes (halved)
12 oz green beans (trimmed)
10 oz cherry tomatoes
3 tbsp olive oil (for the vegetables)
3 garlic (cloves, minced; for the vegetables)
1 tsp salt (for the vegetables)
1 tsp garlic powder (for the vegetables)
1 tsp onion powder (for the vegetables)
1 tsp paprika (for the vegetables)
black pepper (freshly cracked, to taste; for the vegetables)
0.5 cup grated Parmesan cheese (for topping)
0.5 lemon juice (juice of ½ lemon, for finishing)
lemon (fresh slices, for serving; amount unspecified)

Steps

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2
Put the halved potatoes, trimmed green beans, and cherry tomatoes on the prepared sheet pan. Drizzle with the 3 tablespoons olive oil for the vegetables, then add the minced garlic, 1 teaspoon salt, garlic powder, onion powder, paprika, and freshly cracked black pepper. Toss until evenly coated.
3
In a bowl, combine the chicken thighs with the 2 tablespoons olive oil, honey, juice of ½ lemon, grated garlic, 2 teaspoons salt, garlic powder, Italian seasoning, paprika, and black pepper. Toss well to coat.
4
Push the vegetables toward the sides of the sheet pan. Arrange the chicken thighs in the center in a single layer.
5
Roast for 40–50 minutes, tossing the potatoes halfway through if needed, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
6
Sprinkle the grated Parmesan over the chicken and vegetables. Broil for 2–3 minutes, until golden.
7
Finish with the juice of ½ lemon and fresh lemon slices. Serve.