With just 10 minutes hands-on time you can throw this baking sheet dinner together and basically sit back and smell its wafting aromas.
Makes
4 servings
Total Time
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Ingredients
TOSS:
COMBINE:
Test Kitchen Approved
Instructions
Preheat oven to 425°.
Toss potatoes, fennel bulb, and shallots with 2 Tbsp. oil and season with salt and pepper; transfer to an 18×13-inch baking sheet. Nestle breasts into potato mixture so that they touch the baking sheet; roast 40 minutes.
Combine bread crumbs, Parmesan, thyme, remaining 1 Tbsp. oil, and zest; season with salt and pepper. Top breasts with bread crumb mixture, then scatter tomatoes and olives onto the baking sheet. Roast breasts until a thermometer inserted near but not touching bone registers 165°, about 10 minutes more. Serve chicken and potatoes with lemon wedges.
So some of the potatoes get crispy, nestle the breasts on the baking sheet, moving the vegetables.
Add more flavor and some texture to the breasts by topping them with a Parmesan-bread crumb mixture.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 1063
% Daily Value*
Total Fat 54g 83%
Saturated Fat 14g 70%
Cholesterol 233mg 77%
Sodium 877mg 36%
% Daily Value*
Carbs 58g 19%
Fiber 7g 28%
Protein 86g
*Percent Daily Values are based on a 2,000 calorie diet.
