CIAO BELLA CHICKEN THIGHS WITH FIGGY BUTTERNUT AND SWEET POTATO SHEET PAN DINNER

Ingredients

The Veggies:

1 pound sweet potatoes, cut into ½ – ¾” slices

1 pound butternut squash, peeled and cut into ½ – ¾” slices

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

3 tablespoons olive oil

½ cup fig preserves

¼ cup grated parmesan cheese

The Chicken:

2 ½ – 3 pounds chicken thighs (about 6 thighs, bone-in and skin on)

1 teaspoon salt

1 teaspoon black pepper

¾ cup grated parmesan cheese

1 cup panko breadcrumbs

2 tablespoons Dish off the Block Ciao Bella Italian Spice Blend

½ cup Hellmann’s Real Light Mayonnaise

¼ cup olive oil

2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 400 degrees and line a large rimmed baking sheet with foil.

Place the sliced sweet potatoes and butternut on the prepared baking sheet and season with the salt, pepper, and Italian seasoning.  Drizzle the olive oil over the tops and toss so that they are all evenly coated and seasoned.  Spread them in a single layer on the pan.

Trim any excess fat off the chicken thighs.  Season the thighs on both sides liberally with the salt and pepper.

Combine the parmesan, panko, and Italian spice blend in a pie plate or shallow baking dish.

Using a pastry brush or an offset spatula, coat each piece of chicken on both sides with the Hellmann’s mayo, then firmly press into the parmesan panko mixture to fully coat on both sides.  Place the thighs on the baking sheet in between the season veggies, taking care not crowd everything so they bake evenly.

Drizzle the ¼ cup of the olive oil over the tops of the thighs and the veggies on the baking sheet.  Bake for 30 minutes and then remove from the oven.

Spread about ½ teaspoon of the fig preserves on top of each of the slices of sweet potato and squash. Sprinkle the parmesan cheese all over the tops of the preserves.  Place the pan back in the oven and bake for an additional 10 minutes until the chicken is golden brown and juices run clear when pierced with a knife (about 165 degrees in the center).  Garnish with chopped parsley and devour!

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