Herb Crusted Chicken With Roasted Veg (Printable)

Golden herb-crusted chicken roasted with colorful vegetables for a wholesome, satisfying 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 kosher salt
08 - 1/2 teaspoon freshly ground 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 herb blend
18 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - In a shallow bowl, combine the breadcrumbs, 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 into the herb breadcrumb mixture on both sides, pressing firmly so the coating adheres well. Arrange the coated chicken on one of the prepared baking sheets.
05 - On the second baking sheet, toss the carrots, bell peppers, red onion, and zucchini with olive oil, dried Italian herbs, salt, and pepper. Spread everything in a single even layer.
06 - Place both baking sheets in the oven. Roast the vegetables for 25 to 30 minutes, tossing once halfway through, until tender and lightly caramelized. Bake the chicken for 25 to 30 minutes, or until the crust is golden and crisp and the internal temperature reaches 165°F.
07 - Serve the herb crusted chicken hot alongside the roasted vegetables.

# Expert Advice:

01 -
  • The Dijon mustard trick under the crust keeps the chicken incredibly juicy while acting as edible glue for the herbs and breadcrumbs.
  • Everything cooks on two trays at the same temperature, so you barely have to think while it roasts.
  • It easily adapts to whatever vegetables are sitting in your crisper drawer, making it a year round staple.
02 -
  • If the chicken breasts are very thick, place them between two sheets of plastic wrap and pound them to an even thickness with a rolling pin so they cook uniformly.
  • Do not skip patting the chicken dry, because excess moisture prevents the mustard from adhering and the crust will slide right off during roasting.
03 -
  • Make extra herb breadcrumb mixture and freeze it in a zip top bag so next time you only need to coat and bake, cutting your prep in half.
  • Make sure your breadcrumbs are truly fresh by pulsing day old bread in a food processor right before using, because stale crumbs will never achieve that tender, golden crust.

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