This golden sheet pan garlic chicken with lemon and veggies is packed with big flavors! Delicious, garlicky yet light and healthy, without tons of oil or butter. Plus, it's super easy to assemble and to clean up, a perfect full meal for a family or a flavorsome meal prep, with only one pan to wash.
Prep Time5 minutesmins
Cook Time23 minutesmins
Total Time28 minutesmins
Course: Main Course
Keyword: sheet pan garlic chicken
Servings: 3
Author: Katia
Ingredients
3boneless chicken breasts
1egg
3/4cupbreadcrumbs
1large lemon, juice and zest
3Tbspparsley, chopped
1lb green beans
2 cupscherry tomatoes
2 cupsbaby corns
3 garlic cloves, minced
2TbspOlive oil, plus extra for greasing and drizzling
salt & pepper
Instructions
Preheat the oven to 400 F. Grease a rimmed non-stick baking sheet with olive oil and set aside.
CHICKEN: In a bowl, whisk together the egg, 1/2 lemon zest, 2 minced garlic cloves, 1 Tbsp of parsley, 1/2 tsp of salt and 1/4 tsp of pepper.
Working one at a time, dip the chicken breasts into the egg mixture.
Dredge the egg coated chicken in the breadcrumb, lightly pressing to evenly coat.
Place chicken onto the greased baking tray and drizzle with a little of olive oil.
VEGETABLES: Place the vegetables into a large bowl and add 2 Tbsp of olive oil, 2 Tbsp of parsley, 1 minced garlic clove and 1/2 tsp of salt. Toss to coat evenly.
Place the veggies around the chicken, in one layer, make sure not to overlap them.
Bake for 10 minutes, turn each piece over and continue baking for an additional 10-13 minutes or until the chicken is cooked through and slightly golden.*
Serve with freshly squeezed lemon juice (Milanese chicken is usually served with lemon wedges).Enjoy!
Notes
The chicken is cooked when the flesh is white in the middle and the juices run clear. An instant-read thermometer reads at least 165 F.