Baked Chicken with Vegetables and Crispy Topping

Baked Chicken with Vegetables and Crispy Topping

**Ingredients:**

– 4 bone-in, skin-on chicken thighs or breasts
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 cup bread crumbs (panko or regular)
– 1/4 cup grated Parmesan cheese
– 1/4 cup melted butter
– 1 cup baby carrots
– 1 cup baby potatoes, halved
– 1 cup broccoli florets
– 1 cup sliced bell peppers (red, yellow, or green)
– 1 small onion, sliced
– 1 cup chicken broth

**Instructions:**

1. **Preheat Oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare Chicken:**
– Rub the chicken pieces with olive oil and season with salt, pepper, garlic powder, paprika, thyme, and rosemary.

3. **Prepare Vegetables:**
– In a large bowl, toss the baby carrots, baby potatoes, broccoli, bell peppers, and onion with a bit of olive oil and salt. Spread them out in a single layer in a baking dish.

4. **Assemble the Dish:**
– Place the seasoned chicken pieces on top of the vegetables in the baking dish.

5. **Make the Crispy Topping:**
– In a small bowl, combine the bread crumbs, grated Parmesan cheese, and melted butter. Mix until the crumbs are evenly coated with butter.

6. **Add Topping and Bake:**
– Sprinkle the bread crumb mixture evenly over the chicken and vegetables.
– Pour the chicken broth around the edges of the baking dish (not directly on top of the chicken) to keep the vegetables moist.

7. **Bake:**
– Bake in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
– The crispy topping should be golden brown.

8. **Serve:**
– Remove from the oven and let the dish rest for a few minutes before serving.

Enjoy your savory baked chicken with vegetables and a crispy topping!