Sheet Pan Parmesan Chicken
& Vegetables
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It is undeniably comfort-food weather these days in Wisconsin. The outside markets have been shutting down, and some are moving indoors. I
am not going to lie. I look forward to indoor weather to start cooking hearty meals and roasting everything.  My favorite way to roast chicken
and vegetables is in a sheet pan, especially during a weeknight.  It takes no effort, it gives me time to help with the kids’ homework, and it
allows me to have dinner on the table in less than an hour. If that is not a dream for any working mother out there, I do not know what is.

I would recommend using this recipe as a template and play around with the different local vegetables and their textures, various parts of the
chicken and even different dressing combinations. Use all your senses while cooking and you can't go wrong. In this recipe, the whole grain
mustard serves as the glue for the parmesan on the chicken, and it gives great flavor to the vegetables. A combination of fall vegetables is the
perfect side for juicy chicken thighs; it all cooks at the same time to make life easier. Don't be afraid of some color developing on the
vegetables; we want them to caramelize with their natural sugars for flavor and texture.

If minimal fuss and easy cleanup with delicious flavors is your game, then this sheet pan dinner is perfect for you. Look no further and let’s get

Serves: 4
1 Large sheet pan, parchment paper, 1 medium mixing bowl
4 chicken thighs, bone in (skin on if preferred)
1 small acorn squash
1/2 lb. red radishes
1/2 lb. carrots
1/4 cup whole grain mustard
4 tablespoons parmesan cheese
Salt & pepper to taste

Prepare a large sheet pan with parchment paper. Preheat your oven to 400°F. Wash and cut the acorn squash in half, clean up the seeds and
slice into 2-inch pieces. Place them in the mixing bowl. Peel and cut the carrots into 2-inch pieces and add to the bowl. Wash radishes, dry
with a kitchen towel and add to the bowl. Add one tablespoon of whole grain mustard, season with salt and pepper to your taste, and mix well
to combine all the ingredients. Place chicken thighs on one end of the sheet pan, skin side up, season with salt and pepper. Spoon the
remainder whole grain mustard on top of the chicken, spread with the back of a spoon. Divide parmesan cheese and pad on top of each
chicken thigh, pressing down firmly. Lay the vegetables in one single layer on the other half of the sheet pan, and it is ok to spread them
around the chicken too.  Roast in the oven 25 to 30 minutes, until the chicken reaches a temperature of 165°F in the inside and the top is
golden brown. Let it rest for 5 minutes.  To serve, spoon the pan juices over the vegetables. Enjoy!