Sheet-Pan Parmesan-Crusted Chicken Thighs with Roasted Butternut Squash

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Boneless skinless chicken thighs
• 1/2 cup Panko breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 1 tsp Garlic powder
• 1 tsp Dried Italian seasoning
• 1 1/2 lb Butternut squash, cubed
• 3 tbsp Olive oil
• 1/4 cup Fresh parsley, chopped (for garnish)
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat oven to 425°F. Pat chicken thighs dry; season with salt and pepper.
2. In a shallow dish, combine panko, Parmesan, garlic powder, and Italian seasoning. Brush chicken thighs with 1 tbsp olive oil, then press into the panko-Parmesan mixture to coat.
3. Toss butternut squash with remaining olive oil, salt, and pepper; spread on one side of a sheet pan. Arrange coated chicken thighs on the other side.
4. Roast 25-30 minutes, until chicken reaches 165°F internally and is golden and crisp, and the squash is tender.
5. Garnish with fresh parsley before serving.