Post by @britscookin

#sponsored Parmesan Crusted Yogurt Chicken with roasted veggies! 🍋 🥕 I served this over creamy lemon parm orzo and it was seriously one of the best chicken dinners I’ve made in a while!! The chicken comes out so tender and juicy from the Greek yogurt marinade, and that buttery Parmesan-panko topping gets perfectly golden in the oven!! Plus, everything goes onto one sheet pan at the same time, winner winner chicken dinner. Ingredients Chicken + Marinade * 1½–2 lbs boneless, skinless chicken thighs * 1 cup plain Greek yogurt * ½ Tbsp Garlic & Herb Seasoning (I used Britscookin ;) * 1 tsp salt * ¼ tsp dried rosemary * 2 cloves garlic, minced * 2 tsp lemon zest * Juice of ½ lemon * 1 Tbsp olive oil Veggies * Carrots * Sweet potato * Baby potatoes * Shallots * Olive oil * Salt + pepper Parmesan Crust * ¾ cup freshly grated Parmesan * ⅓ cup panko breadcrumbs * 2 Tbsp melted butter * Fresh parsley Directions 1. Mix the yogurt, Garlic & Herb, salt, rosemary, garlic, lemon zest, lemon juice and olive oil. Add the chicken, coat well and marinate for at least 30–60 minutes. (Overnight is best!) 2. Preheat oven to 425°F. Cut the veggies on the smaller side so they cook right along with the chicken. Add them to a sheet pan, drizzle with olive oil and season with salt and pepper. 3. Nestle the marinated chicken between the veggies. 4. Mix Parmesan, panko, melted butter and parsley. Press the mixture onto the tops of the chicken. 5. Bake for 25–30 minutes, or until the chicken reaches 165°F and the veggies are tender and roasted! I served mine over creamy lemon Parmesan orzo and spooned that pan sauce right over the top. So good y'all #BetterWithDairy #ChickenRecipe #EasyDinner #SheetPanDinner