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Ingredients
2 Tablespoons lemon juice (or juice of 1/2 lemon)
1 Large egg
2 Teaspoons minced garlic
1/2 Tablespoon fresh chopped parsley
1/2 Cup breadcrumbs
1/3 Cup fresh grated parmesan cheese
1/2 Teaspoon each salt & pepper
5 Chicken thighs, boneless, skinless
For the veggies
1 Pound baby potatoes, quartered
2 Teaspoons minced garlic
Salt to taste
1/2 Cup butter, melted
1 Pound green beans, cut into thirds
Instructions
Preheat oven to 400�F. Lightly grease a baking tray with cooking oil spray, or a light coating of oil. Set aside.
In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt, & pepper.
Dip chicken into egg mixture, cover and allow to marinate in the refrigerator for an hour.
In another bowl, combine the breadcrumbs with the parmesan cheese.
Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
Place chicken onto the prepared baking sheet and lightly spray with cooking oil spray.
Arrange the potatoes around the chicken in a single layer.
Mix together the butter, 2 teaspoons garlic and salt to taste and pour half of the butter mixture over the potatoes, toss to evenly coat.
Bake in preheated oven for 15 minutes.
Remove tray from oven and carefully flip each chicken thigh. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour the remaining garlic butter over the top and return to the oven to broil (or grill) on medium-high heat for an additional 10 minutes, or until chicken is golden and crisp and potatoes are cooked through.
Sprinkle with fresh chopped parsley if desired and serve immediately.
08/15/19 * * * * *