Sheet Pan Lemon Parmesan Garlic Chicken

Ingredients

  • 1 Egg Large
  • 2 tbsp Lemon Juice
  • 2 tsp Garlic Minced
  • ½ tsp Parsley
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ½ Cup Breadcrumbs
  • ¾ Cup Parmesan Cheese Grated
  • 4 Chicken Breasts Boneless, or thighs

    • For the Veggies

    • 9 Baby Potatoes Quartered (8-10 potatoes)
    • 2 Cup Butter Melted
    • 2 tsp Garlic Minced
    • Salt To taste
    • 1 lb Green Beans Cut into thirds

Instructions

  1. 1Preheat oven to 350°
  2. 2Lightly grease a baking tray with cooking spray
  3. 3In a large bowl, whisk together the egg, lemon juice, 2 tsp. garlic, parsley, salt, and pepper
  4. 4Dip the Chicken into egg mixture, cover and allow to marinade in refrigerator for 30 minutes to an hour
  5. 5In another bowl, combine the breadcrumbs with the parmesan cheese
  6. 6Dredge the egg coated chicken in the bread crumbs / parmesan mixture. Lightly press to evenly coat
  7. 7Place chicken on baking sheet and spray lightly with cooking spray
  8. 8Arrange the potatoes around the chicken in a single layer
  9. 9Mix together the butter, 2 tsp garlic and salt to taste
  10. 10Pour half of the butter mixture over the potatoes. Toss to evenly coat
  11. 11Bake in preheated oven for 15 minutes
  12. 12Remove the pan from oven, carefully flip each chicken breast
  13. 13Move the potatoes to one side and place the green beans around the chicken on the other side of the pan
  14. 14Pour remaining butter, garlic mixture over the beans and return the pan to the oven
  15. 15Cook until chicken is cooked through and potatoes are cooked