Chicken Thigh Sheet Pan Dinner with Garlic Parm Sauce
I’m always a bit sad about the end of lazy summer days. Even though we homeschool, there is a slight edge of chaos to our summer days that lends itself to flying by the seat of our pants. We eat dinner from the grill outside with bare feet and forget about getting to bed on time. Once August pulls to a close, I feel that pull to rhythm and routine a bit more. I know those of you with children heading back to the classroom feel it even more so! This dinner is the remedy for the whiplash that comes from getting back to rhythms before we are quite ready. It’s truly a toss and bake situation. No dishes, very little prep time, 3o minutes in the oven and serve it family style at the table with a big ole bowl of this delicious sauce. Let’s go easy on ourselves, it’s still summer!
Ingredients:
Makes 8 servings
2 pounds boneless, skinless chicken thighs
1 pound yellow potatoes, thinly sliced in rounds about ¼ inch thick
4 zucchinis, sliced into rounds about ½ inch thick
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons dried italian seasoning
1 teaspoon smoked paprika
2 teaspoons salt
Garlic Parm Sauce:
1 cup greek yogurt
¼ cup freshly grated parmesan
2 cloves of garlic, finely grated
juice of 1 lemon
¼ teaspoon salt
Directions:
Preheat your oven to 425 degrees F. Line two large baking trays with parchment paper. On one baking tray lay out the chicken thighs and drizzle half the olive oil over top with half of the seasonings. Rub all over. On the other baking tray, place the sliced potatoes and zucchini and drizzle with the rest of the olive oil and seasonings. Rub all over. Pop them both into the oven and cook for about 35-40 minutes. The veggies should be nicely browned and the chicken thighs cooked through. While they are cooking, combine the garlic parm sauce ingredients in a small bowl and whisk to combine. Scoop up the veggies and chicken onto your plate and drizzle that delicious sauce over top! Enjoy!
