Herb Crusted Chicken With Roasted Veg (Printable)
Golden herb-crusted chicken with tender roasted seasonal vegetables for a satisfying weeknight meal.
# What You’ll Need:
→ Herb Crusted Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup fresh breadcrumbs (use gluten-free if preferred)
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 - Salt and pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
02 - In a shallow bowl, combine the breadcrumbs, chopped parsley, thyme, rosemary, minced garlic, salt, and black pepper. Drizzle with olive oil and toss until the crumbs are evenly moistened and coated.
03 - Pat the chicken breasts dry with paper towels. Brush each breast generously with Dijon mustard on all sides.
04 - Press each mustard-coated chicken breast firmly into the herb breadcrumb mixture, flipping to coat both sides. Apply gentle pressure to ensure the crust adheres well. Arrange the coated chicken on one of the prepared baking sheets.
05 - On the second baking sheet, toss the carrot sticks, bell pepper chunks, red onion wedges, and zucchini slices with olive oil, dried Italian herbs, salt, and pepper. Spread the vegetables in an even single layer without overcrowding.
06 - Place both baking sheets in 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 Advice:
01 -
- The Dijon mustard trick underneath the herb crust is a game changer that locks in moisture while acting as edible glue for the breadcrumbs.
- Everything cooks on two sheet pans at the same time, which means dinner is done in under an hour with barely any dishes to wash.
- You can swap the vegetables based on whatever is wilting in your crisper drawer and it still turns out beautifully.
02 -
- If your chicken breasts are very thick, slice them horizontally to make thinner cutlets, otherwise the crust burns before the center cooks through.
- The vegetables will steam instead of roast if you crowd the pan, so spread them in a single layer with space between each piece.
- Always check the internal temperature with a meat thermometer rather than guessing, because overcooked chicken is the one flaw this recipe cannot forgive.
03 -
- Add a teaspoon of grated lemon zest to the breadcrumb mixture for a subtle brightness that people will notice but not be able to identify.
- Make extra herb crumbs and freeze them in a bag, then you are only twenty minutes away from this dinner any night of the week.