Crispy Sheet Pan Lemon Parmesan Garlic Chicken and Veggies

By Flywheelpw

Ingredients

• 1 large egg
• 2 tablespoons lemon juice
• 2 tsps. minced garlic
• 1/2 tsp each salt and pepper to season
• 1/2 teaspoon cup of breadcrumbs
• 1/3 cup fresh grated parmesan cheese
• 4 skinless boneless chicken breasts or thighs
• For the Veggies
• 8 - 10 (1 lb ) baby potatoes
• 1/2 cup butter melted
• 2 tsps. garlic minced
• salt to taste
• 1 lb beans green beans cut into thirds

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 400 degrees. Lightly grease a baking pan with cooking oil or spray and set aside

Step 2

In a large bowl whisk together the egg, lemon juice, 2 tsp garlic, parsley, salt and pepper.

Step 3

Dip chicken into egg mixture cover and allow to marinade inthe refrigerator for 30 minutes to an hour (if time allows)

Step 4

In anoter bowl, combine the breadcrumbs with the parmesan cheese

Step 5

Dredge the egg coated chicken in the breadcrumbs/parmesan mixture, lightly pressing to evenly coat

Step 6

Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix togeather the butter 2 tsps garlic and salt to taste and pour half the butter mixture over the potatoes toss to evenly coat.

Step 7

Bake in preheated oven for 15 minutes

Step 8

Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet . Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium high heat for further 10 minutes, or until chicken is golden and crisp , and potatoes are cooked throgh

Step 9

Sprinkle with fresh chopped parsley (optional) and serve immediately,