Ingredients
1large egg
2tbsplemon juice,or juice of ½ a lemon
2tspgarlic,minced
½tbspfresh parsley,chopped
½tspsalt,to season
½tsppepper,to season
½cupbreadcrumbs
⅓cupfresh grated Parmesan cheese
4chicken breasts,or thighs, skinless, boneless
1lbbaby potatoes,8 to 10 pieces, quartered
½cupbutter,melted
2tspgarlic,minced
salt,to taste
1lbgreen beans,cut into thirds
Preparation
Preheat oven to 400 degrees F. Lightly grease a baking tray or sheet with cooking oil spray, or a light coating of oil. Set aside.
In a large bowl, whisk together the egg, lemon juice, garlic, parsley, salt, and pepper.
Dip chicken into the egg mixture, cover, and allow to marinate in the refrigerator for 30 minutes to 1 hour.
In another bowl, combine the breadcrumbs with the parmesan cheese.
Dredge the egg-coated chicken in the breadcrumb-parmesan mixture, lightly pressing to evenly coat.
Place chicken onto the baking sheet or tray and lightly spray with cooking oil spray.
Arrange the potatoes around the chicken in a single layer.
Mix together the butter, garlic, and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
Bake in preheated oven for 15 minutes.
Remove baking tray from the oven and carefully 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 the remaining garlic butter and return to the oven to broil on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
Sprinkle with fresh chopped parsley, and serve immediately. Enjoy!
