Herb Crusted Chicken With Roasted Veg (Print Version)
Crispy herb-coated chicken with tender roasted seasonal vegetables
# What You’ll Need:
→ Herb Crusted Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup fresh breadcrumbs (substitute gluten-free breadcrumbs if needed)
03 - 2 tablespoons fresh parsley, finely chopped
04 - 2 tablespoons fresh thyme, finely chopped
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 2 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 2 tablespoons extra virgin olive oil
10 - 2 tablespoons Dijon mustard
→ Roasted Vegetables
11 - 2 medium carrots, cut into sticks
12 - 1 red bell pepper, cut into chunks
13 - 1 yellow bell pepper, cut into chunks
14 - 1 red onion, cut into wedges
15 - 1 medium zucchini, sliced
16 - 2 tablespoons extra virgin olive oil
17 - 1 teaspoon dried Italian herb blend
18 - Kosher salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper and set aside.
02 - In a shallow dish, combine the breadcrumbs, parsley, thyme, rosemary, garlic, salt, and black pepper. Drizzle with olive oil and toss until the crumbs are evenly moistened and coated.
03 - Pat the chicken breasts thoroughly dry with paper towels. Brush each breast generously on all sides with Dijon mustard.
04 - Press each mustard-coated chicken breast firmly into the herb breadcrumb mixture, turning to coat both sides. Press gently to ensure the crumbs adhere well. Arrange the coated chicken on one of the prepared baking sheets.
05 - Place the carrots, bell peppers, red onion, and zucchini on the second baking sheet. Drizzle with olive oil, sprinkle with dried Italian herbs, salt, and pepper, then toss to coat evenly. Spread the vegetables in a single even layer.
06 - Transfer both baking sheets to the oven. Roast the vegetables for 25 to 30 minutes, tossing once halfway through, until tender and lightly caramelized. Bake the chicken for 25 to 30 minutes until the crust is golden and crisp and the internal temperature reaches 165°F.
07 - Let the chicken rest for 3 to 5 minutes before slicing. Serve hot alongside the roasted vegetables.
# Expert Tips:
01 -
- The mustard trick under the crust is something a French butcher whispered to me and it changes absolutely everything.
- Everything cooks on two trays which means you get a full Sunday style dinner with almost no washing up.
02 -
- If the chicken is cold from the fridge when it goes in the coating can slide off so let it sit out for fifteen minutes first.
- Tossing the vegetables halfway through is not optional because the ones on the edges will char while the center ones steam.
03 -
- One egg yolk beaten into the mustard spread creates an even richer crust that browns like a dream.
- If you have leftover herb crumbs freeze them in a bag and sprinkle over roasted fish the following week.