Ingredients
- 4 boneless chicken breasts or thighs
- 1 cup freshly grated Parmesan cheese
- 1 cup Italian-seasoned breadcrumbs
- 3 cloves garlic, minced
- 2 cups mixed vegetables (bell peppers, zucchini, mushrooms)
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare your sheet pan by lightly greasing it with olive oil.
- Combine breadcrumbs, grated Parmesan, minced garlic, fresh herbs, and olive oil in a bowl and mix.
- Pat the chicken dry with paper towels and season with salt and pepper.
- Press the breadcrumb-Parmesan mixture onto one side of the chicken.
- Place the chicken on the greased baking sheet, breadcrumb side up, and arrange vegetables around it.
- Bake for 25-30 minutes or until the chicken is cooked through.
- Let it rest for a few minutes before serving.
- Serve with a squeeze of fresh lemon.
Notes
For extra crispy edges, broil the chicken for the last few minutes of cooking. Don’t overcrowd the sheet pan for optimal roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-free option available