An amazing family friendly quick dinner idea! This delicious Sheet Pan Breaded Chicken and veggies requires little prep and is perfect for those busy nights
Sheet Pan Breaded Chicken And Veggies
Show of hands, who has recovered after the Holidays?
NOT ME, unfortunately.
My in-laws and relatives went back home last week and getting back into the groove has just been hard.
The girls don’t want to go to school, or do homework. I guess they got used to having fun, parties, and sleeping at midnight.
This week I am focusing on getting everybody back on track, including me. That’s why I made this delicious Sheet Pan Breaded Chicken And Veggies. It’s kid-friendly, juicy, flavorful, and a cinch to make.
Routine gives me stability and part of that routine is cooking dinner and eating together as a family. This dish is perfect since it has everything that we all like.
Colorful veggies, crunchy chicken, and scrumptious morsels of potatoes. Serve with a salad on the side and you got dinner covered. I love sheet pan meals. They are so easy to put together, everything cooks at the same time and there’s less babysitting and cleanup.
If you’re even more pressed for time simply make it in advance, leave it in the fridge (without the veggies), and back off when needed.
Here’s what it looks like before hitting the oven.
The veggies are baked frozen so they cook at the same time as the rest of the food.
You can use other types of veggies, whatever you have on hand. If you don’t happen to have shopped for frozen veggies, use fresh ones. Just make sure that they are cut bigger than the ones I use.
Trust me, no one likes mushy veggies.
I hope you can try this delicious Sheet Pan Breaded Chicken And Veggies at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Sheet Pan Breaded Chicken and Veggies
Ingredients
- 4 chicken thigh with leg attached pieces skin on
- 4 medium sized potatoes s, skin on, chopped into bite size pieces
- 2 cups frozen mixed vegetables
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon curry powder
- 1 teaspoon onion powder
- 1 tablespoon parsley dried
- 1 cup breadcrumbs
- 2 eggs beaten and put into a shallow bowl for dipping
- salt and pepper to taste
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper or foil
- Wash and pat dry chicken
- In a plastic bag, mix together the breadcrumbs, 1 tsp garlic powder, ¼ tsp curry powder, ½ tbsp. parsley, 1 tsp onion powder and salt & pepper. Mix together well
- Dip the chicken pieces into the eggs, both front and back, and transfer into the bag with the crumbs. Close the top very well, and give the whole bag a good shake to coat the chicken
- Place onto the baking sheet and continue with the remaining 3 pieces, keeping in mind the chicken is to take up only ½ of the baking sheet and to leave room for the other ingredients yet to come
- In a bowl, combine the cut pieces of potato and drizzle the olive oil over them. Give them a good stir to distribute the oil
- To the bowl, add the remaining spices to the potatoes and add salt and pepper as you desire. Mix them well to distribute the spices
- Pour into the second half of the baking sheet and spread them out to a single layer
- Place in the oven for 25 minutes
- Meanwhile, create a makeshift baking “tin” with tin foil (or use a smaller baking dish that can fit onto the pan
- Place the frozen vegetables into the pan, add the butter. When the baking time is up, chicken out of the oven and move the potatoes over to make room for the mixed vegetables
- Place the sheet pan back into the oven and roast for another 20 minutes or until the chicken is cooked through, the potatoes are soft, and the veggies are cooked through as well
- Enjoy!
Nutrition
You may also like these Sheet Pan Dinners:
Ranch Potatoes And Chicken Sheet Pan Dinner
Tangy Salmon Sheet Pan Dinner
Honey Mustard Sheet Pan Salmon And Broccoli
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