Sheet Pan Lemon Chicken Dinner
I'm in love with the flavor and easiness of this dish. I change out the seasonings, oil, and veggies, too.
1 1/2 lbs. chicken breasts
7-8 tablespoons Lemon Olive Oil (or Garlic, Tuscan Herb or your favorite)
1 1/2 tablespoons Dijon mustard
1 cup panko bread crumbs
1 cup grated Parmesan cheese (about 2 oz.)
2 teaspoons Savory Blend or Italian Seasoning
1/2 teaspoon garlic powder
Salt and pepper
1 lb. small potatoes
1 bunch asparagus
Heat oven to 425 degrees. Cover a sheet pan with parchment paper. Rinse and pat dry the chicken breasts. If over 1/2 inch thick, pound them between sheets of plastic wrap.
In a small dish, combine 3 tablespoons olive oil and the mustard. In a pie pan or other flat dish, combine the bread crumbs, Parmesan, seasoning and garlic powder.
Salt and pepper the chicken lightly on boths sides. Coat them with the oil/mustard mixture. Then dredge in the crumb mixture, coating both sides. Place in the middle of the sheet pan.
Cut the potatoes into quarters and place in a bowl. Add 2 tablespoons of olive oil 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread out on one end of the sheet pan in a single layer. Roast for 15 minutes.
Trim the hard ends from the asparagus and place on a plate. Drizzle with 1-2 tablespoons of olive oil and sprinkle with a little salt and pepper. Remove the pan from the oven and turn over the chicken. Add the asparagus to the pan. Roast for an additional 12-15 minutes until the chicken registers 165 degrees on a thermometer.
Remove from the oven and let sit about 5 minutes. Put a oven mitt under the asparagus end of the pan so any juices run toward the potatoes -- so so good.
Serve.