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Crispy Cornflake Chicken with Roasted Vegetables
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Source: https://recipheon.com/en/recipes/main-dishes/crispy-cornflake-chicken-with-roasted-vegetables
About this recipe
Chicken in a crisp cornflake coating, baked with potatoes and vegetables, makes a simple, hearty main dish for lunch or dinner. The meat is juicy inside, with a golden, distinctly crunchy crust from the cornflakes and seasonings. Everything cooks in the oven; use one large baking sheet or two sheets so the ingredients can lie in a single layer and brown. It is a flavorful, homestyle way to use chicken, potatoes and seasonal vegetables.
Ingredients
Chicken and Coating
700 g chicken breast
2 eggs
80 g cornflakes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/4 teaspoon pepper
Vegetables and Potatoes
700 g potatoes
1 red bell pepper
1 zucchini
1 carrot
1 red onion
2 tablespoons oil or olive oil
1/2 teaspoon salt
1/2 teaspoon herbes de Provence or marjoram
1/4 teaspoon pepper
For Serving
1 tablespoon chopped parsley
optional: ketchup, garlic sauce, or yogurt sauce
Steps
Preheat a conventional oven (no fan) to 200°C. Line a baking sheet with parchment paper.
Cut the potatoes into eighths, the carrots into thin half-moons, the bell pepper and zucchini into larger pieces, and the onion into thin wedges. Toss the vegetables with the oil, salt, pepper and herbs, then spread in a single layer on a large baking sheet. Prepare a second sheet if the meat and vegetables will not fit with space between them.
Roast the vegetables for 15 minutes so they begin to soften. Meanwhile, cut the chicken breasts into thick, evenly sized strips.
Lightly crush the cornflakes with your hands or a rolling pin. In a bowl, beat the eggs with 1/4 teaspoon salt. Season the chicken with the remaining 3/4 teaspoon salt, sweet paprika, smoked paprika, garlic, and pepper.
Dip each piece of chicken in egg, then coat with cornflakes, pressing the coating on lightly. Arrange the meat between the vegetables, leaving gaps, and drizzle with olive oil. If the ingredients touch or pile up, transfer some to a second baking sheet. When baking on two levels, swap the sheets halfway through and check each separately; extend the cooking time as needed until the meat and vegetables are done.
Bake everything together for another 20–25 minutes, until the chicken is golden and cooked through and the potatoes are tender. Halfway through baking, you can gently stir the vegetables.
Sprinkle the dish with parsley after removing it from the oven and serve immediately, preferably with your favorite sauce.
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