Seasoned with the robust flavor of McCormick® herbs and spices, sheet pan chicken is the perfect recipe for busy weeknights. Complete with roasted potatoes and asparagus, Garlic Parm Chicken is also a great idea for meal prep when you need to plan ahead!
15m
PREP TIME
40m
COOK TIME
470
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 4 tablespoons vegetable oil, divided
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 1/2 teaspoons McCormick® Garlic Powder
- 1 1/2 teaspoons McCormick® Onion Powder
- 1 teaspoon McCormick® Parsley Flakes
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1/4 teaspoon salt
- 4 bone-in chicken thighs, trimmed of excess fat (about 1 1/2 pounds)
- 1 1/2 pounds (24 ounces) baby potatoes, halved (about 4 cups)
- 1/2 pound thin asparagus spears, trimmed
INSTRUCTIONS
- 1 Preheat oven to 425°F. Line large sheet pan with foil and spray with no stick cooking spray. Set aside. Mix 3 tablespoons of the oil, Parmesan, lemon zest, garlic, onion, parsley and black pepper in large bowl. Add chicken and potatoes; toss to coat evenly with seasoning mixture. Arrange chicken (skin-side up) on one half of sheet pan. Arrange potatoes in single layer on other side of sheet pan.
- 2 Roast 20 minutes. Meanwhile, toss asparagus with remaining 1 tablespoon oil. Carefully remove sheet pan from oven. Push potatoes to one side, making room for asparagus. Arrange asparagus on pan. Rotate pan before placing back in oven.
- 3 Roast 15 to 20 minutes longer, or until chicken is cooked through (internal temperature reaches 165°F), and potatoes and asparagus are tender.
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