Sheet Pan Parmesan Garlic Chicken Thighs
This easy one-pan meal features crispy chicken, roasted potatoes, smoky kielbasa, and tender asparagus coated in parmesan garlic sauce for unbeatable flavor and simplicity.
Equipment
- 1 Sheet pan lined with parchment or foil
- 1 Mixing bowl large
- 1 Sharp knife for slicing and trimming
Ingredients
Main ingredients
- 1 lb chicken tenders
- Buffalo Wild Wings Parmesan Garlic sauce
- 12 oz kielbasa sliced into bite-size pieces
- asparagus fresh and trimmed
- 24 oz baby potatoes pre-baked for crispiness
- 1 tablespoon baking soda for crisping potatoes
- olive oil for tossing and drizzling
- salt, pepper, garlic powder, paprika for seasoning
- parmesan cheese for topping
Instructions
Instructions
- Preheat oven to 400°F. Line sheet pan with parchment or foil.
- Toss baby potatoes with olive oil, salt, pepper, garlic powder, paprika, and optionally baking soda in a large bowl.
- Spread potatoes on sheet pan and bake for 10 minutes.
- While baking, slice kielbasa and trim asparagus.
- Remove pan, push potatoes aside, add chicken and kielbasa; drizzle sauce over chicken and add asparagus.
- Drizzle olive oil over veggies and top everything with garlic powder, pepper, and parmesan cheese. Bake another 20 minutes.
- Broil 2-3 minutes at the end for golden finish if desired. Serve warm.
Notes
Feel free to swap chicken tenders with boneless thighs, just adjust cooking time slightly. For ultimate crispiness, don’t skip the pre-bake step for potatoes!