Sheet Pan Chicken Thighs with Potatoes and Asparagus
9 ingredients · 11 steps · from Cooking with Louise
Ingredients
- as needed Chicken thighs (1.5 lbs)
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2 teaspoons Seasoning salt
- as needed Potatoes (roughly 2)
- as needed Asparagus
- 1/4 cup Panko bread crumbs
- 1/4 cup Parmesan cheese
- 1 cup Olive oil (for topping)
Steps
- Preheat oven to 425°F.
- In a bowl, combine the chicken thighs with olive oil, lemon juice, and seasoning salt. Toss to coat, ensuring the seasoning gets on both sides of the chicken.
- Place the seasoned chicken thighs on one side of a sheet pan.
- Cut potatoes into uniform pieces (using a slicer or knife). In a separate bowl, combine the cut potatoes with 2 tablespoons of olive oil and 1 teaspoon of seasoning salt. Toss to coat.
- Arrange the seasoned potatoes on the other side of the sheet pan next to the chicken.
- Place the sheet pan in the preheated oven for 20 minutes.
- While the chicken and potatoes cook, prepare the asparagus by snapping off the woody ends. In a bowl, drizzle with about 1 teaspoon of olive oil and toss with an eighth of a teaspoon of seasoning salt.
- Prepare the topping: In a separate bowl, combine panko bread crumbs, Parmesan cheese, and 1 cup of olive oil and stir together.
- After 20 minutes, remove the sheet pan from the oven. Slide the cooked potatoes to one side of the pan. Top the chicken thighs with the prepared panko-Parmesan mixture.
- Return the sheet pan to the oven for another 10 to 15 minutes, or until the chicken is completely cooked through and the topping is golden brown.
- Remove from the oven and let the chicken rest for about five minutes before serving. Serve with the asparagus.
Recipe extracted by Foodle from “Sheet Pan Chicken Thighs - Pampered Chef” by Cooking with Louise. Quantities follow the video and may be approximate — watch the original for technique.