SHEET PAN PARMESAN GARLIC CHICKEN AND VEGGIES

Ingredients
For The Chicken

1. 1 large egg
2. 2 tablespoons lime juice
3. 2 teaspoons minced garlic
4. 1/2 tablespoon fresh chopped parsley
5. 1/2 teaspoon each salt and pepper to season
6. 1/2 cup breadcrumbs
7. 1/3 cup grated parmesan cheese
8. 4 skinless boneless chicken breasts

For The Veggies

1. 8-10 1 pound | 500 g baby potatoes, quartered
2. 1/2 cup butter melted
3. 2 teaspoons minced garlic
4. salt to taste
5. 1 pound | 500 g green beans cut into thirds

Instructions

1. Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
2. In a large bowl, whisk together the egg, lime juice, 2 teaspoons garlic, parsley, salt and pepper.
3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour.
4. In another bowl, combine the breadcrumbs with the parmesan cheese.
5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
6. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
7. Place chicken onto the baking sheet / tray. Arrange the potatoes around the chicken in a single layer.
8. Bake in preheated oven for 15 minutes.
9. Toss green beans in the remaining butter mixture.
10. Remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over any remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
11. Sprinkle with fresh chopped parsley (optional), and serve immediately.