Crusted Chicken with Roasted Tomatoes & Potatoes

Step 1

Preheat the oven to 400°F. Wash & slice the tomatoes into wedges.

Step 2

Peel & quarter the onion.

Step 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.

Step 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.

Step 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.

Step 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).

Step 7

Serve the roasted veggies with crispy roasted chicken. Enjoy!