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Sheet Pan Breaded Chicken and Veggies
An amazing family friendly quick dinner idea! This delicious Sheet Pan Breaded Chicken and veggies requires little prep and is perfect for those busy nights
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 698 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 chicken thigh with leg attached pieces skin on
- 4 medium sized potatoes s, skin on, chopped into bite size pieces
- 2 cups frozen mixed vegetables
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon curry powder
- 1 teaspoon onion powder
- 1 tablespoon parsley dried
- 1 cup breadcrumbs
- 2 eggs beaten and put into a shallow bowl for dipping
- salt and pepper to taste
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper or foil
- Wash and pat dry chicken
- In a plastic bag, mix together the breadcrumbs, 1 tsp garlic powder, ¼ tsp curry powder, ½ tbsp. parsley, 1 tsp onion powder and salt & pepper. Mix together well
- Dip the chicken pieces into the eggs, both front and back, and transfer into the bag with the crumbs. Close the top very well, and give the whole bag a good shake to coat the chicken
- Place onto the baking sheet and continue with the remaining 3 pieces, keeping in mind the chicken is to take up only ½ of the baking sheet and to leave room for the other ingredients yet to come
- In a bowl, combine the cut pieces of potato and drizzle the olive oil over them. Give them a good stir to distribute the oil
- To the bowl, add the remaining spices to the potatoes and add salt and pepper as you desire. Mix them well to distribute the spices
- Pour into the second half of the baking sheet and spread them out to a single layer
- Place in the oven for 25 minutes
- Meanwhile, create a makeshift baking “tin” with tin foil (or use a smaller baking dish that can fit onto the pan
- Place the frozen vegetables into the pan, add the butter. When the baking time is up, chicken out of the oven and move the potatoes over to make room for the mixed vegetables
- Place the sheet pan back into the oven and roast for another 20 minutes or until the chicken is cooked through, the potatoes are soft, and the veggies are cooked through as well
- Enjoy!
Cup of Yum
Nutrition Information
Calories
698kcal
(35%)
Carbohydrates
60g
(20%)
Protein
38g
(76%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Cholesterol
230mg
(77%)
Sodium
431mg
(18%)
Potassium
1465mg
(42%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin A
5025IU
(101%)
Vitamin C
35.1mg
(39%)
Calcium
160mg
(16%)
Iron
10.6mg
(59%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 698
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 60g | 20% |
| Protein | 38g | 76% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 230mg | 77% |
| Sodium | 431mg | 18% |
| Potassium | 1465mg | 31% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 5025IU | 101% |
| Vitamin C | 35.1mg | 39% |
| Calcium | 160mg | 16% |
| Iron | 10.6mg | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.