Crispy Parmesan Baked Chicken with Veggies

Ingredients

• 1 large egg
• 2 tablespoons lemon juice
• 2 teaspoons minced garlic
• 1/2 tablespoon fresh chopped parsley
• 1/2 teaspoon each salt and pepper, to season
• 1/2 cup breadcrumbs
• 1/3 cup fresh grated parmesan cheese
• 4 skinless, boneless chicken breasts, or thighs
• 8-10 baby potatoes, quartered
• 1/2 cup butter, melted
• Salt to taste
• 1 pound / 500 g green beans, cut into thirds

Directions

1. Heat your oven to 200°C | 400°F. Mist a baking tray / sheet with cooking oil spray, or brush it with a thin layer of oil, then keep it nearby.
2. In a large bowl, beat the egg with the lemon juice, 2 teaspoons garlic, parsley, salt and pepper until blended.
3. Add the chicken to the egg mixture, turning to coat it well. Cover the bowl and, if you have the time, let it marinate in the refrigerator for 30 minutes to an hour.
4. In a separate bowl, stir the breadcrumbs and parmesan cheese together.
5. Take the chicken from the egg mixture and dredge it in the breadcrumb/parmesan mixture, pressing gently so the coating clings all over.
6. Transfer the chicken to the baking sheet / tray, then mist the tops lightly with cooking oil spray. Scatter the potatoes around the chicken in one layer. Stir together the butter, 2 teaspoons garlic and salt to taste, pour half of it over the potatoes, and toss the potatoes until coated.
7. Bake in the hot oven for 15 minutes.
8. Pull the baking tray out and carefully turn over each chicken breast. Push the potatoes over to one side, then arrange the green beans around the chicken on the other side of the baking sheet. Spoon the rest of the garlic butter over the top, then put the pan back in the oven and broil (or grill) on medium-high heat for a further 10 minutes, or until the chicken is golden and crisp and the potatoes are cooked through.
9. Finish with fresh chopped parsley, if using, and serve immediately.