Sheet Pan Breaded Chicken and Veggies
Crispy breaded chicken, roasted potatoes, and vegetables all cooked on one pan for an easy family-friendly dinner. Perfect for busy weeknights with minimal cleanup.
Servings 4
Calories 698kcal
Ingredients
For the Chicken
- 4 bone-in skin-on chicken thighs
- 2 eggs beaten
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon curry powder
- 1/2 tablespoon dried parsley
- Salt and pepper to taste
For the Potatoes
- 4 medium potatoes scrubbed and cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon curry powder
- 1/2 tablespoon dried parsley
- Salt and pepper to taste
For the Vegetables
- 2 cups frozen mixed vegetables
- 1 tablespoon butter
Instructions
- Preheat oven to 350°F. Line a large sheet pan with parchment paper or foil.
- In a shallow bowl, beat the eggs.
- In a large zip-top bag, combine the breadcrumbs, garlic powder, onion powder, curry powder, parsley, salt, and pepper.
- Dip each chicken thigh into the eggs, then transfer to the breadcrumb mixture and coat evenly.
- Arrange the chicken on one half of the prepared sheet pan.
- In a bowl, toss the potatoes with olive oil, garlic powder, curry powder, parsley, salt, and pepper.
- Spread the potatoes on the other half of the sheet pan.
- Bake for 25 minutes.
- Place the frozen vegetables and butter into a small foil tray or oven-safe baking dish.
- Remove the sheet pan from the oven. Move the potatoes slightly to make room for the vegetables.
- Add the vegetables to the pan and return everything to the oven.
- Roast for an additional 20 minutes, or until the chicken reaches 165°F and the potatoes are tender.
- Serve immediately.
Notes
- Chicken is cooked when it reaches an internal temperature of 165°F.
- Fresh vegetables can be substituted for frozen vegetables.
- Cut fresh vegetables into larger pieces so they roast evenly without becoming mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Fresh vegetables can be substituted for frozen vegetables.
- Cut fresh vegetables into larger pieces so they roast evenly without becoming mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 698kcal | Carbohydrates: 60g | Protein: 38g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 230mg | Sodium: 431mg | Potassium: 1465mg | Fiber: 10g | Sugar: 1g | Vitamin A: 5025IU | Vitamin C: 35.1mg | Calcium: 160mg | Iron: 10.6mg
