An easy weeknight oven baked chicken with an Italian flair. Crusted with parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.
So in my never ending quest not to work very hard, my mind sometimes works overtime. Do you know that the roasting time for skinless boneless chicken breasts is about the same as chunks of potatoes and carrots? Add some Parmesan, bread crumbs and spicing and you’re there.
A nice solid 4. Great for a weeknight change of pace.
Notes: While I used new red potatoes, cut up russets or other potatoes should be fine.
We have now lost the dishwasher, all counter tops, etc… We now have paper plates and cups in the basement. Did you know that almost all restaurants do takeout…
Preheat oven to 375 degrees convection or 400 degrees regular oven.
Pat dry two medium size skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge. Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes cut into 3/4 to 1-inch chunks.
Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.
Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies. Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.
Give it a light spray of PAM to keep it moist.
Bake until veggies are golden brown, and chicken is 165 degrees. About 35 minutes for me. Your time will vary with the size of pieces and your oven.
June 9, 2016