Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese) (Recipe 156 of 125)

After last nights carb-fest I thought I should lighten it up a bit. This isn't the lightest I could go, but it was better than pasta.

This was a good recipe. The sheet pan recipes are all the craze these days. I find that often what ends up on the sheet pan all cooks at different rates, so you gotta watch if you're doing veggies that you don't overcook them. 

I did not have green beans. Well, that's not entire true. I went ALL THE WAY to Trader Joe's specifically to get their Haricot Verts (French green beans) and while there bought asparagus. Then tonight I saw the asparagus and just used it - completely forgetting about the haricot verts in the veggie drawer. Why was the asparagus not in that same drawer? Good question. 

These particular asparagus (I swear I'm getting to a point) were super thin, like pencil width. I couldn't put them in at the same time as the potatoes and chicken. So I cooked the chicken for about 7 minutes, then pulled it out, flipped it, and added the asparagus. It turned out great. 

I also neglected to get eggs during the grocery trip this weekend, so I did not use the egg in the marinade. Frankly I don't think you need it. 

Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese)
Recipe from Cafedelites.com

Serves 4

For The Chicken:

• 1 large egg
• 2 T lemon juice (or juice of 1/2 a lemon)
• 2 tsp minced garlic
• 1/2 T fresh chopped parsley
• 1/2 tsp each salt and pepper , to season
• 1/2 c breadcrumbs
• 1/3 c fresh grated parmesan cheese
• 4 skinless , boneless chicken breasts (or thighs)

For The Veggies:

• 8-10 (1 pound) baby potatoes, quartered
• 1/2 c butter , melted
• 2 tsp minced garlic
• salt to taste
• 1 pound green beans , cut into thirds

Preheat oven to 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.

In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.

Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*

In another bowl, combine the breadcrumbs with the parmesan cheese.

Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.

Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.

Bake in preheated oven for 15 minutes.

Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.

Sprinkle with fresh chopped parsley (optional), and serve immediately.