Parmesan Chicken & Brussels Sprouts

Drescription

Parmesan and breadcrumbs combine for a crispy chicken topping without having to go through the full dredging process. While your oven's on, roast some potatoes to serve alongside for a balanced, filling meal.

Ingredients

• ⅓ cup grated parmesan cheese
• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons panko breadcrumbs, preferably whole-wheat
• 1 teaspoon grated lemon zest, plus 1 lemon, cut into wedges, divided
• ½ teaspoon dried thyme
• ⅛ teaspoon salt plus 1/2 teaspoon, divided
• ½ teaspoon ground pepper, divided
• 1 ½ pounds brussels sprouts, trimmed and halved or quartered if large
• ½ small red onion, sliced
• 3 cloves garlic, smashed
• 1 pound boneless, skinless chicken thighs, trimmed
• chopped fresh thyme for garnish

Directions

1. Preheat oven to 425°F.
2. Stir Parmesan, 1 tablespoon oil, panko, lemon zest, dried thyme, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
3. Toss Brussels sprouts, onion and garlic with 2 tablespoons oil and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread out evenly. Add chicken and lemon wedges to the pan. Brush both sides of the chicken with the remaining 1 tablespoon oil. Top the chicken with the Parmesan mixture, gently pressing to adhere.
4. Roast, turning the pan from front to back and stirring the sprouts halfway, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F and the sprouts are tender and browned in spots, about 18 minutes. Garnish with fresh thyme and serve with the lemon wedges, if desired.