Herb Crusted Chicken With Roasted Veg (Printable)
Golden herb-crusted chicken with tender roasted vegetables for a satisfying, complete meal ready in under an hour.
# What You'll Need:
→ Herb Crusted Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup fresh breadcrumbs (gluten-free if needed)
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 extra virgin 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 extra virgin olive oil
17 - 1 teaspoon dried Italian herb blend
18 - Salt and pepper, to taste
# How To Make It:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
02 - In a shallow bowl, combine the breadcrumbs, parsley, thyme, rosemary, garlic, salt, and black pepper. Drizzle with olive oil and toss until the crumbs are evenly coated and slightly moistened.
03 - Pat the chicken breasts dry with paper towels. Brush each breast evenly on all sides with Dijon mustard.
04 - Press each mustard-brushed chicken breast firmly into the herb breadcrumb mixture, flipping to coat both sides. Ensure an even, adhered crust. Arrange the coated chicken on one of the prepared baking sheets.
05 - On the second baking sheet, 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 without overcrowding.
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 until the crust is golden and crisp and the internal temperature reaches 165°F.
07 - Let the chicken rest for 3 to 4 minutes, then serve hot alongside the roasted vegetables.
# Tips from dashanddishes:
01 -
- The Dijon mustard trick beneath the crust is a quiet game changer that locks in moisture and adds a subtle tang most people cannot quite identify but always love.
- Everything cooks on two trays at the same temperature, so cleanup is minimal and timing is effortless.
02 -
- If you crowd the vegetables too closely they will steam instead of roast, so use a second tray or roast in batches for proper caramelization.
- Skipping the Dijon mustard step once taught me that the crust slides right off without it, so never skip that glue layer.
03 -
- Add grated lemon zest to the breadcrumb mixture for a brightness that lifts every bite and makes people ask what your secret ingredient is.
- Pounding the chicken breasts to an even thickness before coating ensures they cook uniformly so you never end up with one dry edge and one undercooked center.