Herb Crusted Chicken With Roasted Veg (Print Version)
Golden herb-crusted chicken with tender roasted seasonal vegetables for a wholesome, satisfying dinner.
# What You 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 the oven to 400°F (200°C). Line two baking trays with parchment paper.
02 - In a shallow bowl, combine the 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 each mustard-coated chicken breast firmly into the herb breadcrumb mixture on both sides, ensuring the coating adheres well. Place the coated chicken on one of the prepared baking trays.
05 - On the second baking tray, toss the carrot sticks, bell pepper chunks, red onion wedges, and zucchini slices with olive oil, dried Italian herbs, salt, and pepper. Spread everything in a single even layer.
06 - Place both trays in the oven. Roast the vegetables for 25–30 minutes, tossing once halfway through, until tender and lightly caramelized. Bake the chicken for 25–30 minutes until golden and crisp, reaching 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 underneath the crust is something most people never think of, and it keeps the chicken incredibly moist while acting as natural glue for the herbs.
- Everything cooks on two trays at the same time, which means you get a complete meal with almost no hands on effort and minimal cleanup.
02 -
- Do not skip patting the chicken dry before applying the mustard, because excess moisture creates steam under the crust and it will slide right off instead of forming that gorgeous golden shell.
- Grated lemon zest added to the breadcrumb mixture is a small addition that completely transforms the flavor profile into something brighter and more complex.
03 -
- If your chicken breasts are very thick on one end, place them smooth side up on a cutting board and press down firmly with your palm while slicing horizontally to butterfly them, which gives you even cooking without overworking the meat.
- For the most flavorful crust, toast the breadcrumbs in a dry skillet for two minutes before mixing with the herbs, which deepens their nuttiness and helps them crisp even faster in the oven.