Chicken · Favorite Recipes · Healthy/Clean

Crispy Lemon Garlic Parmesan Chicken with Veggies

I was so excited to make this dinner. I love it when I can find super easy dinners that have you bake everything at the same time in one pan. Well pretty closer to everything in one pan.

I did make a few mistakes. So, learn from my mistakes and make yours perfect the first time!!!!

  1. I didn’t have baby potatoes. I thought I did, but I didn’t. So I used Russet potatoes. I’m sure it would have been ok if I just cut the pieces smaller.
  2. You can never have enough bread crumbs in my opinion. So double what the recipe calls for.
  3. When you broil something, watch it closely or put it on low. The original recipe said broil for 10 min but I didn’t see whether on high or low. So I did it on high and set the timer and dealt with a crying 1 yr old. So everything was a little burnt. But it still tasted great!

You do what you can do with what you have and you learn from your mistakes! I’m looking forward to making this one again!!

1 large Egg
2 tbsp Lemon Juice
2 tsp minced Garlic
1/2 tbsp fresh chopped Parsley
1/2 tsp S&P each, to season
1/2-1 cup Bread Crumbs
1/3 cup grated Parmesan Cheese
4 Chicken Breasts

8-10 Baby Potatoes, quartered
1/2 cup Butter, melted
2 tsp minced Garlic
Salt, to taste
1 bag Brussel Sprouts OR 1 lb Green Beans, cut into thirds

Preheat oven to 400*.
Spray baking tray with cooking spray and set aside.
In a large bowl, whisk together the egg, lemon juice, 2 tsp garlic, parsley, and S&P.
Dip the chicken into the egg mixture, cover and allow to marinade for about 30 min to an hour (if time allows*).
In another bowl, combine the bread crumbs and parmesan cheese.
Dredge the egg coated chicken in the bread crumb mixture and light press to evenly coat.
Place the chicken onto the baking sheet and lightly spray with cooking oil.
Arrange the potatoes around the chicken in a single layer.
Mix together butter, 2 tsp 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.
(If using brussel sprouts, cut the ends off, cut in half, steam for about 5 minutes.)
Remove the baking tray and flip the chicken breasts.
Move the potatoes to one side and place to green beans (or brussel sprouts) around the chicken on the other side of the baking sheet.
Pour remaining garlic butter over the brussel sprouts and return to the over to broil on medium high heat for 10 minutes or until chicken is golden and crispy and the potatoes are cooked through.
Serve immediately!

*The chicken develops a deeper flavour when marinaded in the egg mixture, although if you don’t have time, you can omit this step.


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