Sheet pan dinners will often save my sanity. The clean up and effort is minimal and some days I just don’t have it in me to go full force in the kitchen. But being short on time and energy does not mean you have to compromise deliciousness! Whip this up and you will feel like you just spent hours in the kitchen.
This can be made for dinner or skip the broccoli rabe and it is a great keto dish for superbowl parties or other gatherings.
12 chicken wings and drummetts
3 oz crushed pork rinds
1/2 cup grated parm cheese
1 tsp pink salt
1 tsp black pepper
1 stick butter, melted
1 bunch broccoli rabe, roughly chopped (in larger pieces)
6 cloves garlic, whole and still in skins
2 tbsp. olive oil
Preheat oven to 375 degrees.
In separate bowl combine grated parm, crushed pork rinds, 1 tsp salt and pepper.
Pat dry all chicken pieces with a paper towel. Place in large bowl and toss well with melted butter. Add half of the breading into bowl and toss well again, coating all sides of the chicken well.
Line a sheet pan. Add one bunch of roughly chopped broccoli rabe (regular broccoli works well too). Add garlic cloves. Toss with 2 tbsp of olive oil and salt and pepper until coated well. Push the veggies to the outside of the sheet pan, creating a space in the middle.
Add chicken to the pan in a single layer and skin side up. Sprinkle the tops of the wings with more of the breading mixture.
Bake for 35 min or until internal temp reaches 165 degrees.
Turn oven to broil and cook 3 min.
Remove from oven and serve with spicy mayo or garlic aioli.
Just look at that gorgeous golden crust! And I love it when the broccoli rabe cooked to the point of being almost crunchy! Yum yum and yum!