Herb Crusted Chicken With Roasted Veg (Printable)
Golden herb-coated chicken with tender roasted vegetables for a complete wholesome meal.
# What You’ll Need:
→ Herb Crusted Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup fresh breadcrumbs (use 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 salt
08 - 1/2 teaspoon black pepper
09 - 2 tablespoons 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 olive oil
17 - 1 teaspoon dried Italian herbs
18 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.
02 - In a shallow bowl, combine breadcrumbs, chopped parsley, thyme, rosemary, garlic, salt, and black pepper. Drizzle with olive oil and mix until the crumbs are evenly coated.
03 - Pat the chicken breasts dry with paper towels. Brush each breast evenly with Dijon mustard.
04 - Press the mustard-coated chicken into the herb breadcrumb mixture on both sides, pressing firmly so the coating adheres well. Place coated chicken breasts on one of the prepared baking trays.
05 - On the second baking tray, toss the carrots, bell peppers, red onion, and zucchini with olive oil, dried Italian herbs, salt, and pepper. Spread in a single even layer.
06 - Place both trays in the oven. Roast vegetables for 25 to 30 minutes, tossing once halfway through, until tender and slightly caramelized. Bake chicken for 25 to 30 minutes, or until golden, crisp, and cooked through to an internal temperature of 165°F (75°C).
07 - Serve the herb crusted chicken hot alongside the roasted vegetables.
# Expert Tips:
01 -
- The Dijon mustard trick beneath the crust creates a golden shell that stays crunchy even on leftovers the next day.
- Everything cooks on two sheet pans, which means you get a full meal with almost zero dishes to wrestle with afterward.
- The vegetable medley is forgiving enough that you can swap in whatever is wilting in your crisper drawer and it still tastes incredible.
02 -
- Do not skip patting the chicken dry because wet chicken causes the mustard to slide right off and you will end up with bare patches that never crisp.
- Press the crumb coating on with firm pressure, almost like you are giving the chicken a massage, and the reward is a crust that stays put through cooking and slicing.
03 -
- Grate a lemon zest into the breadcrumb mixture and it will elevate the entire dish from reliably good to memorably vibrant.
- Let the coated chicken rest for five minutes on the tray before it goes into the oven, because this gives the mustard time to set and the crust a better chance of staying intact during cooking.