the goods:
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan
1 and 1/2 pounds chicken tenders
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 pound small golden potatoes, quartered
3/4 pound brussels sprouts, trimmed and halved lengthwise
Preheat oven to 450 degrees, with racks in upper and lower thirds. In a small bowl, mix together panko and Parmesan. In a 9-by-13-inch baking dish, toss chicken with 1 teaspoon oil and thyme; season with salt and pepper.
On a rimmed baking sheet, toss potatoes and brussels sprouts with 2 teaspoons oil; season with salt and pepper.
Bake chicken on upper rack until topping is golden brown and chicken is cooked through, 20 minutes.
Roast vegetables on lower rack until golden brown and tender, 20 minutes.
Serve chicken with vegetables.
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