Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies
Oven Baked Sheet Pan Crispy Lemon Parmesan Garlic Chicken & Veggies is a complete dinner with potatoes and green beans smothered in a garlic butter sauce!
For The Chicken:
2tablespoonslemon juice(or juice of 1/2 a lemon)
1/2tablespoonfresh chopped parsley
1/2teaspooneach salt and pepper, to season
1/3cupfresh grated parmesan cheese
4skinless, boneless chicken breasts (or thighs)
For The Veggies:
8-10(1 pound | 500 g) baby potatoes, quartered
salt to taste
1pound| 500 g green beans, cut into thirds
Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
In another bowl, combine the breadcrumbs with the parmesan cheese.
Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
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 together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
Bake in preheated oven for 15 minutes.
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 a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
Sprinkle with fresh chopped parsley (optional), and serve immediately.