Parmesan Crusted Chicken in 45 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes and broccoli florets with 2 tbsp of olive oil, paprika, salt, and pepper. Spread them across the edges of the baking sheet, leaving the center open for the chicken.
3. In a medium bowl, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and pepper.
4. Stir the melted butter into the breadcrumb mixture until evenly coated.
5. Pat the chicken thighs dry with paper towels, then press each piece firmly into the Parmesan mixture to ensure a thick, even coating on all sides.
6. Place the crusted chicken in the center of the pan and drizzle the remaining 1 tbsp of olive oil over the surrounding vegetables.
7. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
8. Remove from the oven and immediately drizzle with fresh lemon juice and a sprinkle of chopped parsley.