Garlic Parm Chicken and Veggies
Savor the deliciousness of our Garlic Parmesan Chicken Thighs paired with vibrant mixed veggies, all cooked in a single pan for effortless cleanup! Infused with fragrant garlic and a savory parmesan crust, this dish is a weeknight winner that brings comfort and flavor to your table. Dive into a meal that's as easy to prepare as it is to enjoy!
Prep
15
min
Cook
40
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥬Fresh Produce(4)
- 1 head fresh broccoli
- 1/4 cup @sweetbabyrays Garlic Parm Sauce (60 ml)
- 1 sweet onion
- 1.5 lbs mini Dutch red potatoes (680 g)
🥩Meat & Seafood(2)
- 2 tbsp Knorr chicken bouillon (30 ml)
- 2 lbs boneless skinless chicken thighs (907 g)
🫙Pantry Staples(1)
- 4 tbsp extra virgin olive oil (60 ml)
🧂Spices & Seasonings(2)
- 1 tsp black pepper (5 ml)
- 2 tsp garlic powder (10 ml)
👨🍳 Instructions
- 1
Dice your veggies and add them to the cooking sheet.
- 2
Add olive oil and season them.
- 3
Mix well.
- 4
Season your chicken the same way, but add black pepper and garlic parm sauce.
- 5
Add chicken and throw it into the oven at 425°F for 35–40 minutes.
- 6
Optional: Broil for 5 minutes and top with Parmesan cheese.
💡 Pro Tips
- ✓Cut vegetables into uniform 1-inch pieces and arrange them in a single layer with space between each piece, because overcrowding traps steam and causes soggy roasting instead of the Maillard browning you want at 425°F.technique1-inch pieces
- ✓Pat chicken completely dry with paper towels before seasoning since surface moisture must evaporate before browning can begin, and residual water can drop pan temperature enough to delay the Maillard reaction by several minutes.technique425°F
- ✓Pull chicken breasts at 160°F internal temp rather than waiting for the full 40 minutes, since carryover cooking will raise the temp another 5-10°F while resting, hitting the safe 165°F without drying out the meat.timing160°F pull temp, 165°F final
- ✓Choose vegetables with similar density and moisture content (like broccoli and carrots) rather than mixing in high-water veggies like zucchini, since disparate cook times will leave some pieces mushy while others stay underdone in the 35-40 minute window.ingredient35-40 minutes
- ✓If broiling with Parmesan, use freshly grated cheese rather than pre-shredded, since anti-caking agents like cellulose in packaged shreds prevent proper melting and browning under the broiler's intense radiant heat.ingredient5 minutes broil
Share this recipe
Prep
15
min
Cook
40
min
Serves
5
people
Level
beginner
Share this recipe
Garlic Parm Chicken and Veggies
Savor the deliciousness of our Garlic Parmesan Chicken Thighs paired with vibrant mixed veggies, all cooked in a single pan for effortless cleanup! Infused with fragrant garlic and a savory parmesan crust, this dish is a weeknight winner that brings comfort and flavor to your table. Dive into a meal that's as easy to prepare as it is to enjoy!
📝 Ingredients
Serves 5🥬Fresh Produce(4)
- 1 head fresh broccoli
- 1/4 cup @sweetbabyrays Garlic Parm Sauce (60 ml)
- 1 sweet onion
- 1.5 lbs mini Dutch red potatoes (680 g)
🥩Meat & Seafood(2)
- 2 tbsp Knorr chicken bouillon (30 ml)
- 2 lbs boneless skinless chicken thighs (907 g)
🫙Pantry Staples(1)
- 4 tbsp extra virgin olive oil (60 ml)
🧂Spices & Seasonings(2)
- 1 tsp black pepper (5 ml)
- 2 tsp garlic powder (10 ml)
👨🍳 Instructions
- 1
Dice your veggies and add them to the cooking sheet.
- 2
Add olive oil and season them.
- 3
Mix well.
- 4
Season your chicken the same way, but add black pepper and garlic parm sauce.
- 5
Add chicken and throw it into the oven at 425°F for 35–40 minutes.
- 6
Optional: Broil for 5 minutes and top with Parmesan cheese.
💡 Pro Tips
- ✓Cut vegetables into uniform 1-inch pieces and arrange them in a single layer with space between each piece, because overcrowding traps steam and causes soggy roasting instead of the Maillard browning you want at 425°F.technique1-inch pieces
- ✓Pat chicken completely dry with paper towels before seasoning since surface moisture must evaporate before browning can begin, and residual water can drop pan temperature enough to delay the Maillard reaction by several minutes.technique425°F
- ✓Pull chicken breasts at 160°F internal temp rather than waiting for the full 40 minutes, since carryover cooking will raise the temp another 5-10°F while resting, hitting the safe 165°F without drying out the meat.timing160°F pull temp, 165°F final
- ✓Choose vegetables with similar density and moisture content (like broccoli and carrots) rather than mixing in high-water veggies like zucchini, since disparate cook times will leave some pieces mushy while others stay underdone in the 35-40 minute window.ingredient35-40 minutes
- ✓If broiling with Parmesan, use freshly grated cheese rather than pre-shredded, since anti-caking agents like cellulose in packaged shreds prevent proper melting and browning under the broiler's intense radiant heat.ingredient5 minutes broil