recipe tin

Introduction :

Prepare to embark on a culinary journey with this delectable recipe for Savory Herb-Crusted Chicken with Roasted Vegetables. Bursting with flavors and textures, this dish combines succulent chicken breasts with a fragrant herb crust, perfectly complemented by a medley of roasted vegetables. Follow the step-by-step instructions to create a memorable and wholesome meal that will leave your taste buds dancing.

Ingredients:

For the Herb-Crusted Chicken:

• Four boneless, skinless chicken breasts
• 1 cup breadcrumbs
• Two tablespoons fresh parsley, chopped
• One tablespoon of fresh thyme leaves
• One tablespoon of fresh rosemary, minced
• Two cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil

For the Roasted Vegetables:

• 2 cups baby potatoes, halved
• 1 cup baby carrots
• 1 cup cherry tomatoes, halved
• One red bell pepper, sliced
• One yellow bell pepper, sliced
• One zucchini, sliced
• Two tablespoons of olive oil
• Salt and pepper to taste
• One teaspoon dried oregano
• One teaspoon of dried thyme

Instructions :

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the breadcrumbs, chopped parsley, thyme leaves, minced rosemary, minced garlic, salt, pepper, and grated Parmesan cheese. Mix well to create the herb crust mixture.
3. Place the chicken breasts on a clean surface and pat them dry with paper towels. This ensures a crispier crust. Season the chicken breasts with salt and pepper.
4. Brush each chicken breast with olive oil, ensuring they are well-coated. Press the herb crust mixture onto both sides of each chicken breast, making sure the crust adheres securely.
5. Transfer the herb-crusted chicken breasts to the prepared baking sheet and bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C). The crust should be golden brown, and the chicken should be juicy.
6. While the chicken is baking, prepare the roasted vegetables. In a large bowl, toss the baby potatoes, baby carrots, cherry tomatoes, sliced red bell pepper, sliced yellow bell pepper, and sliced zucchini with olive oil, salt, pepper, dried oregano, and dried thyme.
7. Spread the seasoned vegetables evenly on another baking sheet lined with parchment paper.
8. Once the chicken has been in the oven for about 15 minutes, place the vegetable-filled baking sheet on a separate rack and roast for 20-25 minutes or until the vegetables are tender and lightly browned.
9. Remove both the herb-crusted chicken and roasted vegetables from the oven. Allow the chicken to rest for a few minutes before slicing.
10. Serve the sliced herb-crusted chicken on a platter alongside the roasted vegetables. Garnish with additional fresh herbs if desired.

Conclusion :

Indulge in the symphony of flavors and aromas as you savor each bite of this Savory Herb-Crusted Chicken with Roasted Vegetables. This recipe elevates the classic combination of chicken and vegetables to a new level, providing a delightful dining experience for you and your loved ones. Enjoy the perfect balance of crispy herb crust and tender chicken paired harmoniously with the roasted vegetables. Embrace the joy of cooking with this mouthwatering dish that is sure to become a cherished favorite in your culinary repertoire.