May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, other Tree Nuts, and other sources of Gluten.
Tip: To check if potatoes are fork tender, pierce a bigger piece with a fork. The fork should pierce potato easily.
Roast Chicken + Tomatoes
Turn oven to 400°F. Line a baking sheet with foil. Wash tomatoes and cut in half. Mix panko breadcrumbs and ½ tbsp. (1 tbsp. for 4 servings) olive oil in a small bowl. Set aside for later. Place tomatoes on baking sheet with fleshy side facing up. Sprinkle tomatoes with parmesan cheese. Drain and pat chicken dry with paper towel. Place chicken on baking sheet with tomatoes. Season both sides with salt and pepper. Place baking sheet in oven immediately and set a timer for 10 minutes.
Wash potatoes and cut in half. Put potatoes in a medium pot with 1 (2 litres for 4 servings) litre salted water. Bring to a boil and cook for 5-7 minutes, or until tender.
Wash lemon and green beans. Cut lemon in half. Trim ends off green beans.
Finish Chicken + Tomatoes
When timer goes off, remove baking sheet from oven. Turn chicken over and divide pesto on top of chicken. Spread pesto out evenly. Top chicken with breadcrumbs evenly. Return baking sheet to oven and cook for another 5-6 minutes, or until chicken is at an internal temperature of 165°F, tomatoes are tender, and cheese is golden.
Cook Green Beans
When potatoes from Step 2 are just about fork tender, add green beans to water. Cook for 1-2 minutes, or until bright green and tender. Drain potatoes and beans, and put back in pot. Season with garlic, 1 tbsp. (2 tbsp. for 4 servings) butter, and salt and pepper to taste.
Divide potatoes and green beans onto plates. Place chicken and roasted tomatoes on the side. Drizzle balsamic reduction on top of tomatoes. Squeeze lemon over chicken. Enjoy!
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