Sheet Pan Supper: Kim’s Parmesan Chicken with Roasted Vegetables
by Kim Becker
For weeknight dinners, I seek out recipes that are quick, healthy, and delicious. Bonus points for easy clean up! This sheet pan supper delivers on all of the above.
First, there’s the convenience of cooking everything together. Then, there’s the cooking method—roasting, which intensifies the flavors. If you’ve never eaten roasted vegetables, you are in for a treat. People usually say something along the lines of, “I didn’t like (fill in the blank), but then I tried them roasted, and…wow!”
I love how you just toss everything on a baking sheet, walk away and come back to soft roasted vegetables with irresistibly crisp browned edges. The ones used in this recipe are mostly root vegetables, which are perfect for roasting, but feel free to substitute any of your favorites. Cauliflower, carrots, potatoes, peppers and Brussels sprouts are all great for roasting. I highly recommend that you include onion. The flavor it imparts to the rest of the vegetables makes it a star player.
Roasted vegetables can be elevated from side dish to entrée when you add chicken to the pan. The chicken roasts along with the vegetables and everything comes out of the oven at the same time. Chicken breasts are used in this recipe, but you can use any chicken part you prefer, bone-in or boneless.
Once you get the hang of it, you’ll be coming up with all sorts of versions of this recipe. Sheet pan will be your new dinnertime BFF.
Parmesan Chicken with Roasted Vegetables
1 large yellow or purple onion, quartered and sections separated
1 large sweet potato, peeled and cubed
1 medium parsnip, peeled and cut into wedges
1 medium head of broccoli, cut into florets, leaving a couple inches attached to florets
Salt and pepper to taste
4 chicken breasts (cut in half crosswise)
1/ 2 cup Italian style bread crumbs
1/3 cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon onion powder
3 tablespoons butter (melted)
1 teaspoon Dijon mustard
1 garlic clove, crushed
1 tablespoon freshly squeezed lemon juice (optional)
Preheat oven to 425 degrees.
Spread a tablespoon of olive oil over large sheet pan. Toss the vegetables with olive oil on sheet pan, making sure all of the vegetables are evenly coated.
Spread vegetables over pan, being sure they aren’t crowded. You want to see a bit of space around the veggies — split them between two baking sheets if you need to. Crowding will make the vegetables steam instead of roast. Season with salt and pepper.
Whisk bread crumbs, Parmesan cheese, salt, pepper, garlic salt, and onion powder together in a shallow bowl. In another bowl, stir melted butter, mustard, lemon juice, and garlic together.
Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat.
Make spaces in the vegetables for the chicken throughout the pan.
Bake chicken and vegetables for 30 to 40 minutes, until chicken and vegetables are cooked through.
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