Ingredients:

  • cups Broccoli florets, cut bite-sized
  • lb Baby potatoes, halved or quartered
  • large Red onion, cut into wedges
  • Tbsp Olive oil
  • tsp Dried Italian herbs
  • Salt and freshly ground Black Pepper, to taste
  • Boneless, skinless chicken breasts (about 6 oz each)
  • /2 cup All-purpose flour
  • Large eggs, lightly beaten
  • cup Panko breadcrumbs
  • /2 cup Freshly grated Parmesan cheese, plus extra for sprinkling
  • Tbsp Fresh parsley, finely chopped
  • tsp Garlic powder

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the potatoes, broccoli, and red onion with 3 Tbsp of olive oil, Italian herbs, salt, and pepper. Spread them in a single layer on one half of the prepared sheet pan.
  3. Set up the breading station in three shallow bowls: Bowl 1 contains flour seasoned lightly with salt/pepper. Bowl 2 contains the beaten eggs. Bowl 3 contains the Panko breadcrumbs, grated Parmesan, chopped parsley, and garlic powder, mixed well.
  4. Pat the chicken breasts very dry with paper towels. Dredge each chicken breast sequentially: coat lightly in flour (shake off excess), dip into egg wash (let excess drip off), and press firmly into the Parmesan Panko mixture until fully coated.
  5. Place the crusted chicken breasts on the empty half of the sheet pan, ensuring they do not heavily touch the vegetables.
  6. Place the sheet pan in the preheated oven. Roast for 25–30 minutes, or until the internal temperature of the thickest chicken breast reaches 165°F (74°C) and the crust is deep golden brown.
  7. Remove from the oven. Let the chicken rest on a cutting board for 5 minutes before serving alongside the roasted vegetables.