Parm Crusted Chicken with Roasted Veggies
Very easy
Camille U.
Camille U.

Parm Crusted Chicken with Roasted Veggies

9 minutesPrep time

50 minutesCook time

677 cal.Per serving

Ingredients for 1

Chicken breast

1

Chicken breast

Butter (unsalted)

1 tbsp

Butter (unsalted)

Parmesan (grated)

2 tbsp

Parmesan (grated)

Bread crumbs (plain)

2 tbsp

Bread crumbs (plain)

Carrots (fresh)

1

Carrots (fresh)

Fingerling potatoes

1/4 lb

Fingerling potatoes

Thyme (dried)

optional

1/2 tbsp

Thyme (dried)

Utensils

Oven, Parchment paper, Baking dish, Knife

recipe

  • Step 1
    Preheat the oven to 400°F. Peel the carrots & cut them into slices.
  • Step 2
    On a parchment paper lined baking sheet, add the potatoes & sliced carrots. Add a drizzle of olive oil. Season with salt, pepper & half of the thyme. Mix & bake for 12-15 min at 400°F.
  • Step 3
    In a bowl, add the breadcrumbs, parmesan & softened butter. Mix with your hands until the mixture is crumbly. Add the remaining thyme & mix again.
  • Step 4
    Remove the baking sheet from the oven & add the chicken. Season with salt & pepper. Top the chicken with the crumble mixture. Place back in the oven & bake at 400ºF for 25-30 min or until the chicken is fully cooked.
  • Step 5
    Serve the Parmesan-crusted chicken with the roasted vegetables. Enjoy!