Sheet Pan Parmesan "Fried Chicken" with Vegetables
I hope everyone had a lovely 4th of July! We had a great day, but were in need of a healthier meal today! I had this recipe in my arsenal for a while now, but have yet to make it - today was the day! I made some changes in terms of the cut of chicken, the vegetables, and the cooking time. I must say - this was delicious! I had to force myself to stop eating it. The crust was perfect and definitely gave you the fried chicken feels without all of the guilt! The only thing that made this better? Topping it with Crystal hot sauce! Enjoy!
1-1 1/2 lb chicken thighs, skinless and boneless
1/2 lemon, juiced
1 tsp salt, divided
1/2 tsp pepper, divided
1/2 tsp garlic powder
1/2 tb poultry seasoning (I love the Dizzy Pig brand)
2 large eggs, beaten
1 cup panko
1/3 cup parmesan cheese, grated
1 tsp dried oregano
1 tsp fresh parsley, for garnish, optional
3/4 cup brussel sprouts, trimmed and cut in half
3/4 cup butternut squash, cut into bite-sized cubes
2 tb olive oil, divided
1/2 tsp smoked chili powder
1/2 lime, juiced
Preheat oven to 425°F. Place chicken in a large bowl. Drizzle with lemon juice, and sprinkle with ½ tsp salt, poultry seasoning, 1/2 teaspoon garlic powder, and black pepper; toss to combine.
Place eggs in a shallow dish. Combine panko, Parmesan and oregano in another shallow dish. Dip each piece of chicken in eggs then dredge in panko mixture. Place chicken on a rimmed baking sheet coated with cooking spray; discard remaining egg and panko mixture. Coat tops of chicken thighs with cooking spray.
Combine brussel sprouts, butternut squash, lime juice, 1 tb oil, smoked chili powder, and 1/2 tsp salt; toss to coat. Arrange vegetables on the other side of the rimmed baking sheet coated with cooking spray. Place in oven with chicken, and bake at 425°F for 25 minutes.