Ingredients:

  • lb small potatoes (halved or quartered)
  • medium carrots (chopped into 1-inch pieces)
  • small red onion (cut into thick wedges)
  • Tbsp Extra Virgin Olive Oil
  • tsp Dried Italian Herbs
  • Salt & Black Pepper to taste
  • boneless, skinless chicken breasts (approx. 6 oz each)
  • /2 cup all-purpose flour
  • large eggs (lightly beaten)
  • cup Panko Breadcrumbs
  • /2 cup freshly grated Parmesan cheese (plus 2 Tbsp extra for garnish)
  • Tbsp Fresh Parsley (finely chopped)
  • tsp Garlic Powder
  • tsp Lemon zest

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, carrots, and onion wedges with 2 Tbsp olive oil, Italian herbs, salt, and pepper. Spread them out in a single layer on one half of the prepared baking sheet.
  3. Set up a standard breading station using three shallow dishes: Dish 1 contains flour. Dish 2 contains the beaten eggs. Dish 3 contains the Panko breadcrumbs, 1/2 cup Parmesan, parsley, garlic powder, and lemon zest; mix well.
  4. Lightly pound the chicken breasts to an even thickness of about 3/4 inch (2 cm) and season lightly with salt and pepper.
  5. Coat each chicken breast sequentially: Dredge in flour (shaking off excess), dip in egg wash (allowing excess to drip off), and finally press firmly into the Parmesan/Panko mixture to ensure it adheres well.
  6. Place the coated chicken breasts on the empty half of the baking sheet, ensuring they do not touch the vegetables or each other.
  7. Place the sheet pan in the preheated oven. Roast for 25–30 minutes, rotating the pan halfway through, until the crust is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).
  8. Remove from the oven. Sprinkle the remaining 2 Tbsp of Parmesan over the hot chicken. Let the chicken rest for 5 minutes before serving alongside the roasted vegetables.