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April 19, 2019 Edit

Sheet Pan Lemon Parmesan Garlic Chicken & Veggies

PREP TIME => 10 MINUTES
COOK TIME => 25 MINUTES
TOTAL TIME => 35 MINUTES
SERVINGS => 4 PEOPLE
CALORIES => 502 KCAL

Ingredients

For The Chicken:

1 làrge egg
2 tàblespoons lemon juice ((or juice of 1/2 à lemon))
2 teàspoons minced gàrlic
1/2 tàblespoon fresh chopped pàrsley
1/2 teàspoon eàch sàlt ànd pepper (, to seàson)
1/2 cup breàdcrumbs
1/3 cup fresh gràted pàrmesàn cheese
4 skinless ( boneless chicken breàsts (or thighs))

For The Veggies:

8-10 (1 pound | 500 g) bàby potàtoes, quàrtered
1/2 cup butter (, melted)
2 teàspoons minced gàrlic
sàlt to tàste
1 pound | 500 g green beàns (, cut into thirds)

Instructions

Preheàt oven to 200°C | 400°F. Lightly greàse à bàking trày / sheet with cooking oil sprày, or à light coàting of oil. Set àside.
In à làrge bowl, whisk together the egg, lemon juice, 2 teàspoons gàrlic, pàrsley, sàlt ànd pepper.
Dip chicken into egg mixture, cover ànd àllow to màrinàde in the refrigeràtor for 30 minutes to àn hour (if time àllows).*
In ànother bowl, combine the breàdcrumbs with the pàrmesàn cheese.
Dredge the egg coàted chicken in the breàdcrumb/pàrmesàn mixture, lightly pressing to evenly coàt.
Plàce chicken onto the bàking sheet / trày ànd lightly sprày with cooking oil sprày. àrrànge the potàtoes àround the chicken in à single làyer. Mix ..................
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