Roasted Veggies & Breaded Chicken

Delishious Breaded Chicken and Roasted Veggies.

We have a sick little boy right now and he wanted some comfort food. Something good ... Most would want soup ... but I don't have a normal 9 year old getting soup into him is a chore at times. But I'm completely okay with him eating Roasted Veggies and Chicken.

Roasted Breaded Chicken

Set your over at 450 Degrees

You will need two plates that are about an inch deep and a Large Ziplock bag. Crack an egg and whip it up; pouring contents onto Plate #1. On Plate #2 put a layer of flour. In the Ziplock bag; 2 cups of Bread Crumbs, Salt, Pepper, Garlic Powder, Santa Maria Spice, Smoked Paprika, and a shake of Greek Spice. (If you don't have those spices don't worry you can put your own spice concoction in with the break crumbs).

Grab the Chicken Breasts, place in bowl of Whipped Egg (Roll around) then you are going to pick it up and place it on the flour making sure to cover the entire chicken breast - Place Chicken in Ziplock bag full of your "Shake" ... REPEAT if you have more chicken to coat. Once Chicken is in the Ziplock Bag shake up, place on dish to be put in the oven. (I put about a tbsp of Olive Oil on the bottom of the glass deep dish I use for the Chicken as well as I take 1 tbsp and swirl it onto the top of the chicken - It helps seal in the moisture.)

I put the Chicken on 35 minutes before the Vegetables. That way they both will be ready at the same time. Also I turn down the oven for the Vegetables as the Chicken is cooked by this time and it's just in the oven getting crispy.  

For the Veggies, DO NOT assume you have to use what I've used. You can use many different root veggies; Potatoes, Carrot's, Turnip's, Yam, Sweet Potato - Whatever your little heart desires. I always put some onions; red and white, and colourful peppers; it not only tastes delishious it makes your vegetable melody colourful.

For the vegetables, cut them into pieces that suit you. I cut the carrot's in about 2 inch long pieces and the potatoes in 1 inch squares. Everything else just the easiest way to cut it up was perfect. Once the vegetables are cut, grab a bag; I used a Large Ziplock Bag, Threw in the "Root Vegetables" - they take longer to cook. In the Ziplock bag I put;

Set oven to 350 degrees;

 1/2 cup of Olive Oil

2 Tbsp's of Balsamic Vinegar

Salt and Pepper

Garlic Powder

Smoked Paprika

* Really you can use whatever spices you like in them I like the how the Smoked Paprika gives them a hint of zing.

The Root Vegetables need to be cooked for about 15 minutes longer then the other vegetables you throw in there. You can check the vegetables and when a fork is going through the carrots with ease it's time to put the other vegetables on. Repeat the recipe for the other vegetables you choose. Cook until the vegetables aren't weepy but are starting to crisp up ... It's usually about 15 minutes longer.

Shake up the Vegetables making sure the vegetables are coated with the spices and oil.