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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5–2 lbs), patted dry
  • 1/2 cup mayonnaise or thick Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 cup finely grated Parmesan (split 3/4 cup for crust, 1/4 cup for finishing)
  • 3/4 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika optional but recommended
  • 1/2 teaspoon kosher salt , plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound baby potatoes , halved
  • 1 red bell pepper , cut into strips
  • 1 small red onion , cut into wedges
  • 8 ounces green beans , trimmed
  • 3 tablespoons olive oil
  • Zest of 1 lemon + lemon wedges for serving
  • 2 tablespoons fresh parsley , chopped optional
  • Cooking spray or a light drizzle of oil for the tray

Method
 

  1. Preheat and prep the stage. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment and lightly oil or spray it. Hot oven = crispy everything.
  2. Season the veg like you mean it. In a bowl, toss potatoes, bell pepper, red onion, and green beans with olive oil, 1/2 teaspoon salt, pepper to taste, and a pinch of smoked paprika. Spread around the edges of the pan, leaving room in the center for the chicken.
  3. Make the sticky base. In a small bowl, mix the mayo (or Greek yogurt), Dijon, garlic powder, and onion powder. This is your flavor glue and moisture insurance policy.
  4. Build the crust. In another bowl, combine panko, 3/4 cup Parmesan, smoked paprika (if using), lemon zest, a pinch of salt, and a few grinds of pepper. Stir to distribute evenly.
  5. Coat the chicken. Pat chicken breasts dry. Spread the mayo mixture over the tops and sides in a thin, even layer. Press each piece into the panko-Parmesan mix until generously coated. Place in the center of the sheet pan.
  6. Roast like a pro. Bake for 15 minutes. Rotate the pan for even browning, then bake another 8–12 minutes, until the chicken hits 165°F (74°C) inside and the crust is golden.
  7. Finish with flair. Sprinkle the remaining 1/4 cup Parmesan over the veggies for the last 3 minutes of roasting. Optional: broil for 1–2 minutes to extra-crisp the top (watch it like a hawk).
  8. Rest and garnish. Let chicken rest 5 minutes. Sprinkle parsley and squeeze lemon over everything. Serve with extra lemon wedges because acidity = flavor pop.