Crispy Parmesan Baked Chicken With Veggies

A breaded chicken cutlet with roasted potatoes and green beans usually means three pans and a splattered stove. Here everything bakes on one tray. The chicken is dipped in egg whisked with lemon juice, garlic, parsley, salt and pepper, coated in breadcrumbs and Parmesan, and baked next to quartered baby potatoes tossed in garlic butter. The green beans join partway through.

How the timing works

The chicken and potatoes start together. After the first stretch in the oven, you flip the chicken, push the potatoes to one side, add the green beans and pour over the rest of the garlic butter. A final turn under the broiler crisps the crust and finishes the vegetables at the same time.

• If you have time, let the egg-coated chicken sit in the fridge for 30 minutes to an hour so the lemon and garlic get a head start.
• Press the crumbs on gently so they stick in an even layer.
• Spray the coated chicken lightly with oil. That is what turns the crust golden without frying.
• Thighs work instead of breasts if you prefer darker meat.

Keep an eye on the tray under the broiler, since breadcrumbs go from golden to dark quickly. Sprinkle with fresh parsley and serve straight away, while the crust is still crisp.

There are more of these, sorted so you can actually find them, in the big chicken dinner round-up.