Instructions

• Preheat your oven to 425°F. You can’t start seasoning until that’s ready.
• Toss salt, pepper, Italian seasoning, onion powder, garlic powder, and smoked paprika together in a big bowl.
  1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, 2 teaspoon garlic powder, 2 teaspoon smoked paprika
• Add chicken thighs to the bowl and really toss ‘em so they get coated evenly with all those spices.
• In another bowl, toss broccoli, baby potatoes, and sliced onion with olive oil, salt, and pepper. Don’t skimp on the olive oil; it helps everything roast amazing.
  1 small head of broccoli, chopped, 24 oz baby potatoes, quartered, 1 onion, sliced, olive oil, 1 teaspoon salt, 1 teaspoon pepper
• Spread your veggies across a sheet pan nice and even. Then lay chicken thighs right on top so they cook together.
  1 small head of broccoli, chopped, 24 oz baby potatoes, quartered, 1 onion, sliced
• Brush Buffalo Wild Wings Parmesan Garlic sauce all over the chicken thighs for that saucy punch.
  Buffalo Wild Wings Parmesan Garlic sauce
• Pop the sheet pan in the oven and bake for 25 to 30 minutes. Chicken should be cooked and veggies tender.
• During the last 5 minutes, sprinkle Parmesan cheese over chicken and veggies.
  Parmesan cheese, 1 small head of broccoli, chopped, 24 oz baby potatoes, quartered, 1 onion, sliced
• Take the sheet pan out and let rest for 5 minutes before you dig in.
• Enjoy your delicious Parmesan garlic chicken thighs and roasted veggies!