We started Heronearth in March 2011. Here we are a decade later and this is the 500th post. Every year I think it’s time to stop; to eat that dinner while it’s hot and not mess around with photographs. But always some appealing new recipe awaits. One more year???
Chef Joy Howard for Eatingwell magazine created this delicious recipe to get your kids involved with helping you in the kitchen. The steps for prepping this sheet pan dinner for the oven are easy enough for children to handle, and maybe a way to get them to try brussels sprouts! The Parmesan breadcrumb topping adds crunch and flavor, and you’ll never miss the chicken skin. Her photo shows some sliced red onion not in the recipe as well as fresh thyme; so I added both and will again. So far my only cooking adventures with my grandsons involve making desserts. I may stick to those as I want to keep them enthusiastic, but certainly support the concept.
1/3 cup grated Parmesan cheese
4 Tbs. extra-virgin olive oil, divided
3 Tbs. panko bread crumbs, preferably whole wheat
1 tsp. grated lemon zest, plus 1 lemon, cut into wedges, divided
1/2 tsp. dried thyme
1/8 tsp. salt plus 1/2 tsp., divided
1/2 tsp. ground pepper, divided
1 1/2 pounds brussels sprouts, trimmed and halved or quartered if large
3 cloves garlic, smashed
1 pounds boneless, skinless chicken thighs, trimmed
Preheat oven to 425 degrees. Stir Parmesan, 1 Tbs. oil, panko, lemon zest, thyme, 1/8 tsp. salt and 1/4 tsp. pepper in a small bowl.
Toss brussels sprouts and garlic with 2 Tbs. oil and the remaining 1/2 tsp. salt and 1/4 tsp. pepper on a large rimmed baking sheet. Spread out evenly. Add chicken and lemon wedges to the pan. Brush both sides of the chicken with the remaining 1 Tbs. oil. Top the chicken with the Parmesan mixture, gently pressing to adhere.
Roast, turning the pan from front to back and stirring the sprouts halfway, until an instant read thermometer inserted in the thickest part of a thigh registers 165 degrees F and the sprouts are tender and browned in spots, about 18 minutes. Serve with the lemon wedges, if desired. Serves 4.
Note: To serve 4 I would recommend more chicken. So delicious with the crunchy topping.
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