Savory Herb-Crusted Chicken with Perfectly Roasted Vegetables

About this recipe

This savory herb-crusted chicken paired with perfectly roasted vegetables makes for a delightful and nutritious dinner option. The herb crust delivers a fragrant and flavorful coating to the chicken, while the vegetables are roasted to caramelized perfection—crispy on the outside, tender on the inside. Whether for a weeknight meal or a special occasion, this recipe is sure to be a hit with your family and friends.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound Brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 large red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper, to taste

Directions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Combine breadcrumbs, Parmesan, thyme, rosemary, parsley, garlic powder, salt, and pepper in a shallow dish.

3. 3

   Press each chicken breast into the breadcrumb mixture to coat evenly.

4. 4

   Place coated chicken on a parchment-lined baking sheet.

5. 5

   In a bowl, toss Brussels sprouts, sweet potato, and onion with olive oil, salt, and pepper.

6. 6

   Spread the vegetables around the chicken on the baking sheet, ensuring they are in a single layer.

7. 7

   Bake for 30-35 minutes, turning vegetables halfway through, until chicken is cooked and vegetables are caramelized.

8. 8

   Serve hot, garnishing with additional fresh herbs if desired.