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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

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

Course Main Course
Cuisine American
Keyword breaded chicken, roasted chicken, roasted potatoes, sheet pan chicken, sheet pan dinners, sheet pan meals
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 698 kcal
Author Tiffany bendayan

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
US Customary - Metric

Instructions

  1. Preheat the oven to 350 and line a baking sheet with parchment paper or foil

  2. Wash and pat dry chicken

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Pour into the second half of the baking sheet and spread them out to a single layer

  9. Place in the oven for 25 minutes

  10. Meanwhile, create a makeshift baking “tin” with tin foil (or use a smaller baking dish that can fit onto the pan

  11. 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

  12. 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

  13. Enjoy!

Nutrition Facts
Sheet Pan Breaded Chicken and Veggies
Amount Per Serving
Calories 698 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 9g56%
Cholesterol 230mg77%
Sodium 431mg19%
Potassium 1465mg42%
Carbohydrates 60g20%
Fiber 10g42%
Sugar 1g1%
Protein 38g76%
Vitamin A 5025IU101%
Vitamin C 35.1mg43%
Calcium 160mg16%
Iron 10.6mg59%
* Percent Daily Values are based on a 2000 calorie diet.