Sheet-Pan Lemon-Parmesan Chicken with Broccoli, Tomatoes & Onions - Recipe from Price Chopper
Sheet-Pan Lemon-Parmesan Chicken with Broccoli, Tomatoes & Onions
This zesty oven-roasted chicken with Parmesan breadcrumbs and veggies is a quick and flavorful delight, garnished with fresh thyme and lemon wedges for a fresh touch. Found in our Spring 2024 Gatherings magazine.
This zesty oven-roasted chicken with Parmesan breadcrumbs and veggies is a quick and flavorful delight, garnished with fresh thyme and lemon wedges for a fresh touch. Found in our Spring 2024 Gatherings magazine.
- Preheat oven to 425°; spray rimmed baking pan with cooking spray. Spread onion on prepared pan and spray with cooking spray; roast 10 minutes.
- In wide, shallow dish, stir mustard, lemon juice and butter. In large zip-top plastic bag, combine breadcrumbs, cheese and pepper.
- In batches, dip chicken in mustard mixture to coat; add to bag with breadcrumbs and toss to coat.
- Push onion to 1 side of pan; spray onion and pan with cooking spray. Stir broccoli and tomatoes into onion; place chicken on opposite side of pan. Spray chicken and vegetables with cooking spray.
- Roast 10 minutes or until bottom of chicken is browned; turn chicken and stir vegetables. Roast 15 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp. Makes about 16 pieces chicken and 3 cups vegetables.
- Serve chicken and vegetables garnished with fresh thyme sprigs and lemon wedges, if desired.
