Herb-Crusted Chicken with Roasted Vegetables

This delightful supper combines classic herb-crusted chicken with a medley of roasted seasonal vegetables. The crispy herb crust adds a delightful crunch, while the roasted vegetables infused with olive oil and garlic provide a warm, comforting side. This dish is perfect for a family dinner, offering a wholesome and balanced meal that respects traditional culinary principles while introducing a modern flair.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 cups mixed seasonal vegetables (e.g., carrots, bell peppers, zucchini)
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine breadcrumbs, Parmesan cheese, parsley, thyme, rosemary, minced garlic, salt, and pepper.
3. Drizzle olive oil over the chicken breasts and coat them evenly.
4. Press the breadcrumb mixture onto each chicken breast, ensuring they are well-coated.
5. Place the coated chicken breasts on a baking sheet lined with parchment paper.
6. In a separate bowl, toss the mixed vegetables with olive oil, balsamic vinegar, salt, and pepper.
7. Spread the vegetables around the chicken on the baking sheet.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
9. Let it rest for a few minutes before serving.