Sheet Pan Parmesan Chicken with Broccoli and Yams
American

Sheet Pan Parmesan Chicken with Broccoli and Yams

This sheet pan recipe is a little more complicated than some, but you'll love the coating on the chicken and the perfectly done vegetables.

By Chef Laura Bonicelli

basiloreganopaprika

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Servings

4 servings

Ingredients

  • 1 whole chicken -- cut into 4 pieces (cut into 4 pieces, breasts, thighs with drumsticks)
  • 1 tablespoonsfresh lemon juice
  • 1/2 teaspoonKosher salt
  • 1/2 teaspoonpoultry seasoning
  • 1/2 teaspoongarlic powder
  • 1/4 teaspoonfreshly ground black pepper
  • 2 large eggs -- beaten
  • 1 1/2 cupspanko
  • 1/2 cupgrated Parmesan cheese
  • 1 teaspoonsdried oregano
  • 1 teaspoonsdried basil
  • 2 garnet yams -- each cut into 8 wedges
  • 2 tablespoonsextra-virgin olive oil
  • 1/2 teaspoonpaprika
  • 1/2 teaspoonchili powder
  • 1/2 teaspoongarlic powder
  • 1/2 teaspoonKosher salt
  • 7 cupsbroccoli florets and peeled stems -- cut into 1-inch pieces
  • 1 tablespoonsextra-virgin olive oil
  • 1.2 teaspoonKosher salt
  • 2 clovesgarlic -- minced
  • 1 whole lemon -- squeezed.
  • lemon wedges for garnish

Instructions

  1. 1

    Preheat oven to 425º F.

  2. 2

    Place chicken in a large bowl. Drizzle with lemon juice and sprinkle with Kosher salt, poultry seasoning, garlic powder, and black pepper. Toss to combine and coat the chicken.

  3. 3

    Place the beaten egg in a shallow dish. In a separate shallow dish, combine panko, Parmesan, oregano, and basil. Dip each piece of chicken in the egg mixture and then dredge in the panko mixture. Place chicken on a rimmed baking sheet coated with canola cooking spray. Discard the egg and panko mixture. Spray the tops of the chicken with canola cooking spray. Bake for 15 minutes.

  4. 4

    While the chicken is baking, combine the yam wedges, with the oil, paprika, chili powder, garlic powder, and Kosher salt. Coat another rimmed baking sheet with cooking spray and put the yams on 1/2 of the baking sheet in a single layer. Place in the oven with the chicken and bake for 10 minutes.

  5. 5

    While the potatoes are baking, combine the broccoli with the oil, Kosher salt, and garlic. Toss and put on the other half of the baking sheet with the yams when the 10 minutes are up. Turn the potatoes and drizzle the lemon juice over the broccoli. Bake for 20 minutes until the chicken is cooked through and the yams are done.

  6. 6

    Serve with lemon wedges.

Nutrition (per serving)

985

Calories

54g

Protein

87g

Carbs

47g

Fat

14g

Fiber

1876mg

Sodium