Saturday, January 15, 2011

parmesan chicken with potatoes and brussels sprouts... 30 minutes

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.

Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon oil.

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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