Name: Sheet Pan Parmesan-Dijon Chicken Thigh Dinner
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Nonstick cooking spray -; Panko bread crumbs - ½ cup; Freshly grated Parmesan cheese - ¼ cup; Bone-in, skin on chicken thighs - 4 (5 ounce); Melted butter - ¼ cup; Dijon mustard - 2 tablespoons; Tri-color baby potatoes (red, gold, and purple) - 1 ½ pounds; Fresh green beans, trimmed - 1 pound; Dried thyme - 1 teaspoon; Freshly cracked salt and pepper to taste - 1 teaspoon

Ingredients for - Sheet Pan Parmesan-Dijon Chicken Thigh Dinner

1. Nonstick cooking spray

2. Panko bread crumbs ½ cup

3. Freshly grated Parmesan cheese ¼ cup

4. Bone-in, skin on chicken thighs 4 (5 ounce)

5. Melted butter ¼ cup

6. Dijon mustard 2 tablespoons

7. Tri-color baby potatoes (red, gold, and purple) 1 ½ pounds

8. Fresh green beans, trimmed 1 pound

9. Dried thyme 1 teaspoon

10. Freshly cracked salt and pepper to taste 1 teaspoon

How to cook deliciously - Sheet Pan Parmesan-Dijon Chicken Thigh Dinner

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.

2 . Stage

Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.

3 . Stage

Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.

4 . Stage

Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.

5 . Stage

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).