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

Cook Time 45

Total Time 1

Servings

Calories 698kcal

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

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!

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