Herb Crusted Chicken With Roasted Veg (Print Version)

Juicy herb-crusted chicken roasted with colorful seasonal vegetables for a wholesome, flavorful dinner.

# What You Need:

→ Herb-Crusted Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup fresh breadcrumbs (gluten-free if preferred)
03 - 2 tablespoons fresh parsley, finely chopped
04 - 2 tablespoons fresh thyme, finely chopped
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 2 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 2 tablespoons extra virgin olive oil
10 - 2 tablespoons Dijon mustard

→ Roasted Vegetables

11 - 2 medium carrots, cut into sticks
12 - 1 red bell pepper, cut into chunks
13 - 1 yellow bell pepper, cut into chunks
14 - 1 red onion, cut into wedges
15 - 1 medium zucchini, sliced
16 - 2 tablespoons extra virgin olive oil
17 - 1 teaspoon dried Italian herb blend
18 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
02 - In a shallow dish, combine breadcrumbs, parsley, thyme, rosemary, minced garlic, salt, and black pepper. Drizzle with olive oil and toss until the crumbs are evenly moistened and coated.
03 - Pat chicken breasts dry with paper towels. Brush each breast generously with Dijon mustard on all sides.
04 - Press each mustard-coated chicken breast firmly into the herb breadcrumb mixture, flipping to coat both sides. Ensure an even, adhered crust. Arrange coated breasts on one prepared baking sheet.
05 - On the second baking sheet, toss carrots, bell peppers, red onion, and zucchini with olive oil, dried Italian herbs, salt, and pepper. Spread vegetables in an even single layer for proper caramelization.
06 - Place both baking sheets in the oven. Roast vegetables for 25 to 30 minutes, tossing once halfway through, until tender and lightly caramelized. Bake chicken for 25 to 30 minutes until the crust is golden and crisp and the internal temperature reaches 165°F.
07 - Let chicken rest for 3 to 5 minutes before slicing. Serve hot alongside the roasted vegetables.

# Expert Hints:

01 -
  • The Dijon mustard trick underneath the crust keeps the chicken incredibly moist while acting as edible glue for the herbs.
  • Everything roasts on two trays which means almost zero cleanup and a whole meal ready in under an hour.
  • You can swap the vegetables based on whatever is wilting in your crisper drawer and it still works beautifully.
02 -
  • If the chicken breasts are thick on one end pound them gently between plastic wrap to an even thickness or the thin end will dry out before the thick end finishes cooking.
  • Do not skip the Dijon mustard because without it the crust has nothing to cling to and will fall off in large patches during baking.
  • Grated lemon zest stirred into the breadcrumb mixture is a quiet upgrade that makes everyone ask what is different.
03 -
  • Toast the breadcrumbs in a dry skillet for two minutes before mixing with herbs and the crust will have a deeper nuttier flavor even before it hits the oven.
  • Use the lower oven rack for vegetables and the upper rack for chicken so the drippings baste the veg as everything cooks.

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