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!