Crispy Chicken Thighs with Parmesan Artichoke Dressing and Roasted Asparagus

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450°F, coat a baking sheet with 2 tablespoons oil.

Step 2

Toss artichoke hearts, parsley, cheese, ranch dressing, 4 teaspoons lemon juice, and remaining 1 tablespoon oil and ½ teaspoon pepper, 1/4 teaspoon each garlic and onion powder in a medium bowl. Refrigerate for 30 minutes.

Step 3

Place beaten eggs in a shallow dish. Place breadcrumbs, 1/2 teaspoon garlic powder, and black pepper to taste in a separate shallow dish. Dip chicken in egg; shake off excess and dredge chicken in seasoned breadcrumbs. Arrange on oiled baking sheet. Drizzle with melted butter.

Step 4

Toss asparagus, 1 tablespoon oil, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper on second baking sheet; spread in an even layer. Place asparagus on lower oven rack and chicken on upper rack. Roast asparagus until crisp-tender, about 6 minutes; remove from oven. Continue roasting chicken until cooked through, about 24 minutes more (check internal temperature with meat thermometer). Increase oven temperature to broil. Broil chicken until golden brown in spots, 2 to 4 minutes.

Step 5

When done, top chicken with artichoke dressing. Serve with asparagus and lemon wedges.