Sheet Pan Herb Parmesan Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 lemon, sliced into wedges

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat chicken thighs dry with paper towels and season generously with salt and pepper.
3. 3 In a small bowl, mix Parmesan, parsley, thyme, oregano, garlic powder, onion powder, and paprika.
4. 4 Brush each chicken thigh lightly with olive oil, then press the herb mixture onto both sides.
5. 5 Arrange chicken skin-side up on a parchment-lined sheet pan.
6. 6 Roast in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F.
7. 7 Remove from oven and let rest for 5 minutes.
8. 8 Serve with lemon wedges on the side.

Nutrition

Tips

• For extra crispy skin, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Feel free to use fresh herbs if you have them on hand for an even more vibrant flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispy skin.

Serving Suggestions

• Pair with a fresh green salad or roasted vegetables for a complete meal.
• Serve with crusty bread to soak up any delicious pan juices.

FAQ