Welcome
to my annual Month-of Recipes on this blog. Go rummaging in the attic here and
you’ll find past recipe months for appetizers, chicken, soup, mini-desserts,
and more. The way it works is, for each day in February I post a recipe that
fits the category. This month is one-pan meals, excluding pizza, most
casseroles, and slow cooker recipes.
Ready for more chicken?
This is my penultimate chicken recipe for this month’s series on one-pan meals.
I told you, we eat A LOT of chicken!
I like the
simplicity of this meal. I can throw it together in minutes and get it on the
table in 30 minutes or so. Fast meal and tasty. And all in one pan!
Parmesan Chicken (serves 4)
4 chicken thighs
4 long carrots cut
in half longways and through the middle
8 small potatoes
1 tablespoon olive
oil
Coarse sea salt
and pepper to taste
¼ teaspoon garlic
powder
2 garlic cloves,
minced
½ cup grated
parmesan cheese
Preheat oven to
425 degrees. Spray a baking dish with non-stick cooking spray.
Massage the vegetables
with olive oil, salt and pepper them, and set aside.
Mix together more
salt and pepper with the garlic powder, minced garlic, and parmesan cheese.
Coat the top of each thigh with the mixture, covering sides and bottoms. Press
into the chicken.
Place chicken in
baking dish. Arrange the vegetable around the chicken.
Bake for 25-30
minutes or until meat thermometer registers 165 degrees in the thickest part.
Serve immediately,
dribbling pan juices over the chicken.
DH’s Rating: 5 Tongues Up
“This is a different
way to have chicken. I like it.”
Oh, good. You’ll
be seeing it again, then!
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