Crusted Chicken with Roasted Tomatoes & Potatoes
Easy
Marcy
Marcy

Crusted Chicken with Roasted Tomatoes & Potatoes

7 minutesPrep time

35 minutesCook time

687 cal.Per serving

Ingredients for 1

Chicken breast

1

Chicken breast

Parmesan (grated)

2 tbsp

Parmesan (grated)

Bread crumbs (plain)

2 tbsp

Bread crumbs (plain)

Fingerling potatoes

100 g

Fingerling potatoes

Tomato

100 g

Tomato

Red onion

1/4

Red onion

Utensil

Oven

recipe

  • Step 1
    Preheat the oven to 200°C. Wash & slice the tomatoes into wedges.
  • Step 2
    Peel & quarter the onions.
  • Step 3
    On a baking tray lined with parchment paper, add the potatoes, tomatoes & onions. Season with salt, pepper & spices to taste. Drizzle over with olive oil & toss to coat. Roast for 10 min at 200°C.
  • Step 4
    Meanwhile, prepare the panko mixture. In a bowl, combine : the breadcrumbs, grated parmesan, salt, pepper & a generous drizzle of olive oil.
  • Step 5
    Butterfly the chicken breast, by slicing through the center, lengthwise, stopping just before the knife reaches the end. Season with salt & pepper.
  • Step 6
    After 10 minutes, remove the veggies from the oven. Add the chicken & coat with the seasoned breadcrumbs. Return to the oven for another 20-25 min at 200°C.
  • Step 7
    One the chicken is golden & the veggies are cooked through, remove the tray from the oven. Serve the crispy roasted chicken alongside the roasted veggies. Re-season to taste & enjoy !