Sheet Pan Chicken With Roasted Spring Vegetables

Back to recipe

Ingredients

For the lemon vinaigrette:

  • 1 lemon, zest and juice
  • 2 tablespoons olive oil
  • 2 tablespoons crumbled feta cheese
  • 1 teaspoon honey

For the sheet-pan chicken:

  • 2 (8-ounce) skinless, boneless chicken breast halves, cut in half horizontally
  • 1/4 cup light mayonnaise
  • 6 garlic cloves, minced, divided
  • 2 cups asparagus, cut into 1-inch pieces
  • 1 1/2 cups fresh cremini mushrooms, sliced
  • 1 1/2 cups grape tomatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup panko bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • Nonstick olive oil cooking spray
  • Snipped fresh dill

Directions

  1. Heat oven to 475 F.
  2. Place a 15-by-10-inch baking pan in oven.
  3. To prepare vinaigrette, zest and juice the lemon. Place 1 teaspoon of zest and 2 tablespoons of juice into a small jar (with lid). Add remaining vinaigrette ingredients, cover jar and shake until blended. Set aside.
  4. Pat chicken dry with paper towel.
  5. In a freezer bag, add mayonnaise, 2 garlic cloves (minced) and cut chicken, seal and shake until chicken is coated. Place in refrigerator.
  6. Combine asparagus, mushrooms, tomatoes, oil, 4 minced garlic cloves and 1/4 teaspoon each of salt and pepper in a large bowl. Toss to coat and set aside.
  7. In a pie plate, mix bread crumbs, cheese and remaining salt and pepper.
  8. Remove chicken from refrigerator and dredge chicken in crumb mixture, turning to coat.
  9. Remove pan from oven, carefully place chicken on one end of hot pan and place asparagus mixture on other end. Lightly coat the top of the chicken with cooking spray.
  10. Roast 18 to 20 minutes or until chicken is done (when internal temperature reaches 165 degrees F) and vegetables are tender.
  11. Remove from oven, drizzle chicken and vegetables with lemon vinaigrette and sprinkle with dill.

https://www.cutco.com/learn/sheet-pan-chicken-with-roasted-spring-vegetables