Garlic Parmesan Sheet Pan Chicken with Roasted Vegetables

• 4 boneless, skinless chicken breasts or chicken tenders
• 1 egg
• 2 TBS lemon juice
• 2 tsp minced garlic
• 1/2 TBS chopped parsley
• 1/2 cup panko crumbs or breadcrumbs
• 1/3 cup grated Parmesan
• salt & pepper, to taste

Vegetables

• 1 lb potatoes cut into bite-size pieces
• squash & zucchini cut into discs
• 1/2 cup melted butter
• 2 tsp minced garlic
• salt & pepper

• Marinate the chicken: In a medium bowl whisk together the egg, lemon juice, minced garlic, parsley, salt and pepper. Add the chicken, coating it evenly, then refrigerate for 30 minutes.
• In a shallow bowl combine the panko (or breadcrumbs) and grated Parmesan.
• Preheat the oven to 400°F (200°C).
• Remove the chicken from the marinade and dredge each piece in the crumb mixture until coated.
• Place the coated chicken on a lightly greased baking sheet.
• Arrange the cut potatoes around the chicken pieces.
• In a small bowl mix the melted butter, minced garlic, salt and pepper. Pour half of this mixture over the potatoes.
• Bake for 15–20 minutes, until the crumbs begin to turn lightly golden and the potatoes start to soften.
• Remove the pan from the oven, flip the chicken, add the zucchini and squash, and pour the remaining butter mixture over the vegetables.
• Switch the oven to broil and return the pan for about 10 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.