Très facile
Marcy
Crusted Chicken with Roasted Tomatoes & Potatoes
5 minutesPréparation
40 minutesCuisson
830 kcalPar portion
Ingrédients pour 1
2 càs
Parmesan (râpé)
1/4 cup
Bread crumbs (seasoned)
1
Tomate
1/4
Oignon rouge
1/2 liv.
Pommes de terre (primeur)
1
Poulet (escalope)
Ustensiles
Couteau, Four, Moule à manqué
recette
- Étape 1
Preheat the oven to 400°F. Wash & slice the tomatoes into wedges. - Étape 2
Peel & quarter the onion. - Étape 3
Line a sheet tray with parchment paper. Add cleaned baby potatoes (cut smaller if needed), tomatoes & onions in an even layer. Season everything with salt, pepper & your favorite seasonings. (We love garlic powder & Italian seasoning here!) Toss it all together. Roast in the oven for 15 min. - Étape 4
While the veggies roast, combine breadcrumbs, grated parmesan, salt & pepper in a small bowl. Add a generous drizzle of olive oil & mix it all together. - Étape 5
Pat the chicken dry with a paper towel. Butterfly the chicken breast by slicing through the center, lengthwise, stopping just before the knife reaches the end! Season all over with salt, pepper & a small drizzle of olive oil. - Étape 6
Remove the veggies from the oven & raise the temp to 425°F. Make room on the tray, then add the chicken. Pat a layer of seasoned breadcrumbs on the chicken. Spritz the top with cooking spray to help toast the crumbs. Return the tray to the oven & roast for about 20-25 min, or until the chicken is fully cooked (internal temp reaches 165°F). - Étape 7
Serve the roasted veggies with crispy roasted chicken. Enjoy!