Sheet Pan Lemon Chicken Dinner

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.

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